The best delicious Angel Food Cake #6 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Angel Food Cake #6 recipe today!
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1 1/2 c Powdered sugar; sifted
1 c Unbleached flour; sifted
1 1/2 c Egg whites; whipped
1 1/2 ts Cream of tartar
2 ts Vanilla
1/4 ts Salt
1/4 c Almond extract
1 c Granulated sugar
From: matejka@bga.com (Anita A. Matejka)
Date: Fri, 19 Apr 1996 10:33:00 +0100
Recipe By: The Good Housekeeping Cookbook
Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour;
set aside. In another mixing bowl, with mixer at high speed, beat egg
whites, cream of tartar, vanilla, salt, and almond extract until well
mixed. Beating at high speed, gradually sprinkle in granulated sugar, 2
tablespoons at a time; beat just until sugar is dissolved and egg whites
stand in stiff peaks. Do not srcape sides of bowl during beating. With
rubber spatula, fold in flour mixture, about 1/4 at a time, just until
flour disappears. Pour mixture in unprepared 10″ tube pan. With metal
spatula, cut through batter to break large air bubbles. Bake for 35
minutes.
Per serving: 179 Calories; 0g Fat (0% calories from fat); 4g Protein; 39g
Carbohydrate; 0mg Cholesterol; 95mg Sodium
NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. Thaw at room
temperature about 3 hours.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #49
From the
Yields
12 Servings
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