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                                   * Exported from MasterCook *

Angel Food Cake with Chocolate Variation

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 egg whites, see note 
1 1/2 teaspoons cream of tartar 
1 1/2 cups sugar, divided 
1 1/2 teaspoons vanilla 
1/2 teaspoon almond extract 
1 cup sifted cake flour 
1/4 teaspoon salt 
Fruit or frosting, optional 

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings. 

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula. 

Bake in preheated 375F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired. 

*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. 

CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above. 

Makes l 10-inch tube cake.

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Save the yolks from the 12 eggs and mix with an equal amount of "egg substitute"  and scramble or bake into a breakfast casserole.  

Formatted in MasterCook by Art
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