| 1 1/2 | cups powdered sugar |
| 1 | cup cake flour |
| 1 1/2 | cups egg whites (12) |
| 1 1/2 | teaspoons cream of tartar |
| 1 | cup granulated sugar |
| 1 1/2 | teaspoons vanilla |
| 1/2 | teaspoon almond extract |
| 1/4 | teaspoon salt |
| 1. | Move oven rack to lowest position. Heat oven to 375ºF. |
| 2. | Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat. |
| 3. | Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula. |
| 4. | Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel 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. |
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| Whip it up! Egg whites whip best when they’re at room temperature; be sure to pull them from the refrigerator an hour or so before you make the cake. |
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| Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind. |
Nutrition Information:
130 ( 0); 0g ( 0g); 0mg; 60 mg; 31 g ( 0g); 2 g 0%; 0%; 0%; 4 % 1 ; 1