Angel Food Cake

114 cups all-purpose flour

112 cups sugar, divided

112 cups egg whites (about 12 to 15 egg whites)

112 teaspoons cream of tartar

14 teaspoon salt

112 teaspoons vanilla or

12 teaspoon almond extract

Mix flour and 12 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 212 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 flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch 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 pro, 27 g carb, 0 g fat, 0 mg chol, 79 mg sod.

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KitchenAid KSM50P, KP50PS manual Angel Food Cake

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