Almond Angel Food Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs), sifted|
|Egg whites||1 Cup (16 tbs) (Use About 8 To 10 Egg Whites)|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Sift together the flour and 1/4 c of the sugar 4 times.
With a wire whisk, hand beater, or electric beater at high speed, beat egg whites and salt until foamy; then add the cream of tartar, and beat until stiff enough to stand in peaks, but not dry.
Add remaining 1 c sugar, 2 tablesp at a time, beating with whisk or beater after each addition, until sugar is just blended.
Fold in flavorings.
Sift about 1/4 c of flour mixture over egg mixture, and fold in lightly.
Repeat until all is used.
Turn into an ungreased, 9" tube pan, and cut through batter gently with a knife, to remove air bubbles.
Bake in moderate oven of 325°F for 1 hr., or until done.
Invert cake on a cake rack for 1 hr.,.or until cold before removing from pan.
Leftover egg yolks may be used in Gold Cake II.