Angel food cake 1

4 servings

Ingredients

Quantity Ingredient
1 cup Cake flour
1½ cup Plus 1 tablespoon sugar
(processed in food processor
Until
Superfine)
1¾ cup Egg whites (about 13) at
Room temperature
½ teaspoon Salt
1 teaspoon Cream of tartar
1 teaspoon Almond extract
½ teaspoon Vanilla extract

Directions

Preheat oven to 300 degrees.

Sift flour three times. Sift again with ¾ cup plus 1 tablespoon sugar.

In KitchenAid, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks.

Beat in remaining ¾ cup sugar, a little at a time, until it holds stiff peaks.

Fold in extracts.

Sift ¼ flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, ¼ at a time.

Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps.

Bake for 1 hour 15 minutes or until cake springs back when touched.

Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis Yield: 1 10-inch tube cake

TASTE SHOW #TS4843

From Richard Wilson, Only the Best, Ltd.

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