Angel Food Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups large egg whites (about 12)
1 1/2 tsp. cream of tartar
1 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt


Directions

Move oven rack to lowest position.


Preheat oven to 375°.


Mix powdered sugar and flour together. Set aside.


Beat egg whites and cream of tarar in bow with electric mixer on medium speed until foamy.


Beat in granulated sugar 2 T. at a time at high speed.


Add vanilla. almond, and salt with the last 2 T. of sugar.


Continue beating untill stiff, glossy meringue forms.


Sprinkle sugar and flour mixture, 1/4 c. at a time, over meringue, folding just until sugar and flour mixture disappears.


Push batter into an ungreased angel food pan.


Cut gently through batter with metal spatula.


Bake 30-35 minutes or until cracks feel dry and top springs back when toched lightly.


Immediately turn pan upside down onto heatproof funned or bottle. Let hang about 2 hours or until cake is completely cool.


Loosen side of cake with knife or long, metal spatula.


Remove from pan. Cut with serrated knife.


Serve with strawberries and whipped topping.


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