KitchenAid 9708308B manual Angel Food Cake

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 tsp (7 mL) cream of tartar

1⁄4 tsp (1 mL) salt

11⁄2 tsp (7 mL) vanilla or

1⁄2 tsp (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 mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10" (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 protein, 27 g carb, 0 g fat, 0 mg chol, 79 mg sodium.

27