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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
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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 375°F 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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Notes:
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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