|Recipe Type||Desserts/Sweets||Preparation Time|
Recipe of Angel Food Cake
|Cake Flour, Stir Before Measuring||1 1/4||Cup|
|Granulated Sugar, Divided||1 3/4||Cup|
|Cream Of Tartar||1 1/2||Teaspoons|
|Red, White, And Blue Sprinkles||1/2||Cup|
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time. Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture. With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.[ ] Preheat oven to 375° F. Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan. Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.
Posted Oct 31, 2007