Wednesday, October 8, 2008

Angel Food Cake

1 cup cake flour, sifted
1 1/2 cups sugar
9 egg whites
1/4 tsp. salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Preheat oven to 325 degrees.
2. Sift together the flour and 1/2 cup of the sugar. Repeat.
3. Beat the egg whites until foamy. Add the salt an cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and vanilla and almond extracts and continue to beat until the soft peaks become a little stiffer.
4. Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10-inch tube pan (not one with ridged sides) and bake 45 minutes to one hour, until the cake is firm, resilient, and nicely browned.
5. Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks. Angle Food Cake is best the day it's made; it becomes stale quickly, but is wonderful toasted. Recipe from How to Cook Everything by Mark Bittman.

Nutrition info: CALORIES: 126; FAT: 0.1g; PROTEIN: 3.5g; CARB:27.6g; FIBER: 0.3g; CHOLESTEROL: 0mg; IRON: 0.6mg; SODIUM: 70mg; CALCIUM: 3mg.

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