Angel Food Cake #19

                                                    Angel Food Cake  (page 75)


 1 1/3 cups superfine sugar

 1 cup sifted cake flour

 1/4 tsp. salt

 12 large egg whites (at room temp)

 1 1/4 tsp. cream of tartar

 1 tsp. vanilla extract

 1/2 tsp. almond extract


1. Preheat oven to 350 degrees.

2. Combine 1/3 cup sugar, the cake flour and salt in a sifter. Sift the mixture three times.

3. Place the egg whites in the bowl of an electric mixer, and beat until foamy. Add cream of tartar. Continue beating until whites hold soft peaks.

4. Continue beating, gradually adding the remaining cup of sugar, about a tablespoon at a time. Fold in vanilla and almond extracts. Sift about a quarter
of the flour mixture over the egg whites and fold in. Repeat until remaining flour mixture is folded in.

5. Pour batter into an ungreased deep 9-inch tube pan. Bake for 30-40 minutes, or until cake has risen, is lightly browned and springs back when you touch it.

6. Immediately invert cake on a rack, or suspend the pan upside down over the neck of a sturdy bottle. Allow to coo completely, about 1 1/2 hours. Run a knife or metal spatula around sides of pan to release cake. Serves 8-10 people.