Angel Food Cake
- 1 ¼ c. egg whites (10-12)
- 2 tbsp water or 1 tbsp water and 1 tbsp lemon juice
- 1 tsp cream of tartar
- ½ tsp. salt
- ½ tsp. almond extract
- 1/2 tsp. vanilla
- 1 ¼ c. sugar
- 1 c. cake flour
Sift sugar. Sift flour separately with ¼ c. of the sifted sugar. Add salt to flour/sugar mixture. Beat egg whites and add water or water/lemon juice and cream of tartar. Beat egg whites again until stiff but not dry. Fold vanilla and almond extract into egg mixture. Gradually whip in remaining sifted sugar, 1 tbsp at a time. Gradually sift in ¼ c. of the flour/sugar mixture and fold it in gently. Continue until you have added all the flour/sugar mixture.
Put into ungreased tube pan. Bake 45 min. at 350°. Invert cake and let cool 1 ½ hr.
Note: Good way to use up egg whites (eg. leftover from Tiramisu).