Source: The Doubleday Cookbook By J. Anderson & E. Hanna
Makes 12 servings.
Preparation time: 1:20 hours
Tips: Serve with fresh or can fruit and whipped cream.
Ingredients
Preparation
1 1/2 cups sifted sugar
1 cup sifted cake flour
1 teaspoon cream of tartar
1/4 teaspoon salt
12 egg whites, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon lemon juice
1. Preheat oven to 325F degrees.
2. Sift 3/4 cup sugar with the flour and set aside.
3. Sprinkle cream of tartar and salt over egg whites; beat with a wire whisk or rotary beater until very soft peaks form, whites should flow, not run, when bowl is tipped.
4. Sift a little of the remaining sugar over whites and gently fold in, using a whisk; repeat until all sugar is mixed in.
5. Now sift a little sugar-flour mixture over whites, and fold in with whisk; repeat until all is incorporated. It may take as many as 10 additions.
6. Fold in vanilla, almond extract and lemon juice
7. Pour batter into a non-greased 10" tube pan and bake 1- 1 1/4 hours until cake is lightly browned and has pulled from the sides of pan. Invert pan and cool cake thoroughly in pan; then loosen edges with a spatula and turn out. Leave plain or frost as desired.
NOTES : Makes one 10" tube cake. Calories: 120 per 1/12 piece unfrosted
Angel Food Cake
