Angel Food Cake


Classifications: Cakes and Pies

Qty Measure Ingredient


1 cup cake flour

1 1/2 cups sugar, divided

2 cups egg whites, about 5 large eggs

1 1/4 teaspoons cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

Instructions: Sift flour and 1/2 cup sugar together four times; set aside. In a mixing bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan(pan will be very full). Bake at 375* for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.



Background: Note: DIABETIC EXCHANGES: One serving equals 1-1/2 starch; also 101 calories, 106 mg sodium, 0 cholesterol, 24 gm carbohydrate, 2 gm protein, trace fat.

Serves: 16

Food Exchanges: