Angel Food Cake
11⁄4 cups
11⁄2 cups sugar, divided
11⁄2 cups egg whites (about 12 to 15 egg whites)
11⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
11⁄2 teaspoons vanilla or
1⁄2 teaspoon almond extract
Mix flour and 1⁄2 cup sugar in small bowl. Set aside.
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.
Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon
Pour batter into ungreased 10" tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375°F for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g protein, 27 g carb, 0 g fat, 0 mg chol, 79 mg sodium.
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