1 1/4 c Cake flour; sifted
1 3/4 c Sugar
1/2 ts Salt
12 Egg whites; room temperature
1 1/2 ts Cream of tartar
1 1/2 ts Vanilla extract
1/2 ts Almond extract; optional
Recipe by: Los Angeles Times - Prodigy In bowl sift together flour, 3/4 cup
sugar and salt. Re-sift 3 times. Set aside. Beat egg whites until foamy.
Add cream of tartar and continue to beat until soft peaks form. Gradually
beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds
stiff peaks. Fold in vanilla and almond extracts. Add 1/4 flour mixture at
time, folding in gently with rubber spatula. Gently spoon batter into
ungreased 10-inch angel food cake pan. Cut through center of batter 2 or 3
times with spatula to remove large air bubbles. Bake at 350 degrees 40 to
45 minutes or until top springs back when touched with finger and wood pick
inserted near center comes out clean. Invert pan over bottle or inverted
funnel and let stand until thoroughly cool. When cool, loosen sides and
center with metal spatula and turn out onto platter. Makes 10 to 12
servings.
