|
|
Instructions |
|
|
|
1. Move oven rack to lowest position. Heat oven to 375'
|
|
|
|
2. Mix powdered sugar and flour; set aside, Beat egg whites and
cream of tartar in a 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.
Do not underbeat
|
|
|
|
3. Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over
egg white mixture, folding in with a rubber spatula just until
sugar-flour mixture disappears. Push batter into ungreased angel
food cake pan (tube pan), 10 x 4 inches. Cut gently through batter
with metal spatula or knife to break air pockets.
|
|
|
|
4. Bake 30 to 35 minutes or until cracks feel dry and top springs
back when touched lightly. Immediately turn pan upside down
onto a heatproof funnel or bottle. Let hang about 2 hours or until
cake is completely cool. Loosen side of cake with knife or long
spatula; remove from pan.
|
|
|
| Serving
Suggestions |
|
|
With fresh fruit of your choice or a Vanilla or Chocolate Glaze if desired.
|
|
|
Originally Submitted
3/19/2013
|
