Angel Cake Supreme
|Cake flour||1 Cup (16 tbs), sifted|
|Confectioner’s sugar||2 3⁄4 Cup (44 tbs), sifted|
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
Sift flour with confectioners' sugar 3 times.
Beat egg whites with cream of tartar, salt vanilla, and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy.
Beat in the granulated sugar 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks.
Sift about 1/4 of flour mixture over whites; fold in lightly with down up and over motion, turning bowl.
Fold in remaining flour by fourths.
Bake in an ungreased 10 inch tube pan in moderate oven (375Â°) about 30 minutes or till done.
Invert pan, cool thoroughly.