Raspberry angel food cake

16 Servings

Ingredients

Quantity Ingredient
10 Egg whites
1¼ teaspoon Cream of tartar
1 teaspoon Vanilla extract
½ teaspoon Almond extract
½ cup Sugar
1 cup Cake flour
2 cups Fresh raspberries

Directions

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry.

Immediately invert cake pan; cool completely, about 1 hour. Yield: 16 servings.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997

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