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Angel Food Cake




Source of Recipe


Master Chef Don Easley


Recipe Introduction



Notes: To add sugar-flour mixture by hand, remove bowl from machine and fold mixture into meringue, using wire whip or spatula, adding 1 cup at a time. Mix about five strokes after each addition.




List of Ingredients




40 ounces egg whites (5 cups), fresh or frozen
1 teaspoon salt
2 tablespoons cream of tartar
24 ounces granulated sugar
1 tablespoon vanilla
1 teaspoon almond extract (optional)
12 ounces granulated sugar
12 ounces cake flour

Recipe



1. Beat egg whites on high speed for 1 minute, using whip attachment. Be sure utensils are free from grease.

2. Add salt and cream of tartar. Continue beating until egg whites are just stiff enough to hold their shape.

3. Add 1 lb 8 oz sugar slowly while beating on medium speed.

4. Add flavorings. Continue beating on high speed for 2 minutes, or until mixture will stand in stiff peaks.

5. Mix 12 oz sugar and flour. Sift three times. Gradually add to egg white son low speed. Continue folding 2 minutes after last addition.

6. Scale into three ungreased tube cake pans, 1 lb 12 oz per pan.