27
11⁄4cups (300 mL)
all-purpose flour
11⁄2cups (375 mL)
sugar, divided
11⁄2cups (375 mL) egg
whites (about 12 to
15 egg whites)
11⁄2tsp (7 mL) cream of
tartar
1⁄4tsp (1 mL) salt
11⁄2tsp (7 mL) vanilla or
1⁄2tsp (2 mL) almond
extract
Mix flour and 1⁄2cup (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 21⁄2minutes, 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.
Angel Food Cake