Angel Food Cake
|Sifted cake flour||1 1⁄4 Cup (20 tbs) (Swans Down)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg whites||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|Cream of tartar||1 1⁄4 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Butter cream frosting/Sweet chocolate glaze||1 Cup (16 tbs)|
Sift flour with 1/2 cup sugar four times.
Combine egg whites, salt, cream of tartar and flavorings in large bowl.
Beat with a flat wire whip, rotary beater or high speed of electric mixer until moist, glossy; soft peaks will form.
Add 1 1/3 cups sugar, sprinkling in 1/3 cup at a time and beating until blended after each addition, about 25 strokes by hand.
Sift in flour mixture in four additions, folding in with 15 complete fold-over strokes after each addition and turning bowl often.
After last addition, use 10 to 20 extra strokes.
Pour into an un-greased 10-inch tube pan.
Bake at 375°F for 35 to 40 minutes, or until the top springs back when pressed lightly.
Invert on rack and cool thoroughly.
Then remove from pan and frost.