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    Raspberry Angel Food Cake


    Source of Recipe


    Internet

    List of Ingredients




    10 egg whites
    1-1/4 teaspoon cream of tarter
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1/2 cup sugar
    1 cup cake flour
    2 cups fresh raspberries

    Recipe



    In mixing bowl, beat egg whites until frothy; beat in cream of tarter until soft peaks form
    Add the extracts
    Gradually beat in sugar until stiff , scraping bowl occasionally
    Sift flour over beaten whites; sprinkle with berries
    Gently fold flour and raspberries into batter until well mixed
    Pour into an ungreased 10 inch tube pan
    Bake at 325 degrees for 40 to 45 minutes or until lightly browned and entire top appears dry
    Immediately invert cake pan; cool completly about 1 hour
    Yields: 16 serving pieces
 

 

 

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