Angel Food Cake

11/4 cups all-purpose flour

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

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.

*Wire Whip sold separately for model K4SS.

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KitchenAid W10171783D manual Angel Food Cake, Mix flour and 1/2 cup sugar in small bowl. Set aside
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W10171783D specifications

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