Angel Food Cake
|Egg whites||10 (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Warmed honey||1⁄2 Cup (8 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs), sifted|
Preheat oven to 325° F Rinse a large mixing bowl in warm water and dry very thoroughly.
Separate eggs carefully, putting whites into warmed bowl.
Beat with a wire whisk until frothy, then add salt and cream of tartar and continue to beat until whites are very smooth, shiny, and stiff but not dry.
Add almond extract.
Gradually beat in warmed honey and mix thoroughly.
Sprinkle flour by tablespoonful over the surface of whites, using a spatula to fold flour into mixture.
Do not overmix.
Spoon the batter into ungreased 9- or 10-inch tube pan.
Set on middle rack of preheated oven and bake about 1 to 1 1/4 hours, or until top is lightly browned.
Invert pan on cake rack and allow to cool.
When cooled completely, loosen with knife or spatula and turn onto cake rack.