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Prep 20min
Total2hr55min
Servings16
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Ingredients
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
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Steps
1
Move oven rack to lowest position. Heat oven to 375°F.
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.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
60 mg
Potassium
80 mg
Total Carbohydrate
31 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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