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12-Egg-White Angel Food Cake




Source of Recipe


Internet


List of Ingredients




1 1/4 Cups Cake Flour -- sifted
1 3/4 Cups Sugar
1/2 Teaspoon Salt
12 Egg Whites -- room temperature
1 1/2 Teaspoons Cream Of Tartar
1 1/2 Teaspoons Vanilla Extract
1/2 Teaspoon Almond Extract -- optional


Recipe



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.