Almond angel food cake

6 -8

Ingredients

Quantity Ingredient
¾ cup Sifted flour
1½ cup Pure icing sugar
1 cup Egg whites (about 7 eggs)
½ teaspoon Cream of tartar
1 cup Blanched almonds finely ground
Sifted icing sugar extra

Directions

Preheat oven to 150oC and place a shelf in second bottom position.

Sift flour on to a sheet of paper and set aside. Sift sugar into a small bowl. Whisk egg whites in a large copper, steel or glass bowl until frothy. Sift cream of tartar over whites, add a pinch of salt, and whisk to very soft peaks (when bowl is tilted, whites should just flow and not run or slide out of bowl in a mass). Sprinkle 2tbsps sugar over whites, and whisk in gently. Repeat until all but 2tbsps of sugar is used. Sift reserved sugar with flour, then sift 2tbsps over mixture, and fold in gently. Repeat until all flour is used.

Sprinkle 2tbsps of ground almonds over mixture, and fold in gently.

Repeat until all almonds are incorporated. Pour mixture into an ungreased 20cm angel food ring pan with a removable base. Bake for 50-60 mins, or until golden brown and springy to the touch. Remove from oven, turn pan upside down, suspend on a bottle or funnel, and cool cake in pan for 1 hour. Turn cake right side up, loosen around edges with a sharp knife or metal spatula and remove gently from the pan. Serve sprinkled with extra sifted icing sugar.

Submitted By SHERREE JOHANSSON On 05-11-95

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