Almond Angel Food Cake Recipe
Angel Food Cake is a marvelous item to prepare for family meals. Use the freshest of egg available to get a delicious Angel Food Cake. A delicious Dessert, the Angel Food Cake completes your meal. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
1 c. sifted cake flour
1 1/4 c. sifted granulated sugar
1 c. egg whites (8 to 10 egg whites)
1/4 teasp. salt
1 teasp. cream of tartar
1 teasp. vanilla extract
1/4 teasp. almond extract
Directions
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.
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.
