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    12-Egg-White Angel Food Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 1/4 c Cake flour; sifted
    1 3/4 c Sugar
    1/2 ts Salt
    12 Egg whites; room temperature
    1 1/2 ts Cream of tartar
    1 1/2 ts Vanilla extract
    1/2 ts Almond extract; optional

    Recipe



    Recipe by: Los Angeles Times - Prodigy In bowl sift together flour, 3/4 cup
    sugar and salt. Re-sift 3 times. Set aside. Beat egg whites until foamy.
    Add cream of tartar and continue to beat until soft peaks form. Gradually
    beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds
    stiff peaks. Fold in vanilla and almond extracts. Add 1/4 flour mixture at
    time, folding in gently with rubber spatula. Gently spoon batter into
    ungreased 10-inch angel food cake pan. Cut through center of batter 2 or 3
    times with spatula to remove large air bubbles. Bake at 350 degrees 40 to
    45 minutes or until top springs back when touched with finger and wood pick
    inserted near center comes out clean. Invert pan over bottle or inverted
    funnel and let stand until thoroughly cool. When cool, loosen sides and
    center with metal spatula and turn out onto platter. Makes 10 to 12
    servings.


 

 

 


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