Angel Food Cake

11⁄4 cups (300 mL) all-purpose flour

11⁄2 cups (375 mL) sugar, divided

11⁄2 cups (375 mL) egg whites (about 12 to 15 egg whites)

11⁄2 teaspoons (7 mL) cream of tartar

1⁄4 teaspoon (1 mL) salt

11⁄2 teaspoons (7 mL) vanilla or 1⁄2 teaspoon (2 mL) almond extract

Mix flour and 1⁄2 cup (125 mL) 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 (250 mL) sugar and mix about 1 minute. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugar mix- ture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch (25-cm) tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375°F (190°) 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 pro, 27 g carb, 0 g fat, 0 mg chol, 79 mg sod.

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KitchenAid 4KSMC50S manual Angel Food Cake
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4KSMC50S specifications

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