Angel Food Cake

1. 1

   Separate egg whites; bring to room temperature.

2. 2

   Preheat oven to 375u00b0.

3. 3

   Sift flour with 3/4 cup sugar three times; set aside. Measure into large mixing bowl the egg whites, salt and cream of tartar.

4. 4

   Beat with wire whip or electric mixer until foamy. Gradually add remaining sugar; continue beating until meringue holds stiff peaks.

5. 5

   Gently fold in extracts.

6. 6

   Sift gradually the flour and sugar mixture over the meringue.

7. 7

   Fold in gently.

8. 8

   Push batter into ungreased tube pan.

9. 9

   Gently cut through batter with knife.

10. 10

    Bake 35 to 45 minutes or until top springs back when lightly touched.

11. 11

    Invert on a funnel.

12. 12

    Keep inverted until cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.