Angel Food Cake(Serves 16 To 20)

1. 1

   Sift the flour and 1/2 cup sugar together.

2. 2

   Place the egg whites into the large bowl of an electric mixer.

3. 3

   Beat until frothy. Add the cream of tartar and extracts.

4. 4

   Beat until stiff, not dry, then gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time. Beat well after each addition. Continue beating until the meringue forms stiff peaks and is glossy. Gradually sprinkle the flour-sugar mixture over the meringue, 3 tablespoons at a time, and fold in gently with a rubber spatula to combine.

5. 5

   Quickly but gently push the batter into an ungreased 10-inch tube pan.

6. 6

   Bake in a preheated 375u00b0 oven for 30 to 35 minutes or until the cake springs back when touched with fingers. Remove from oven.

7. 7

   Invert the pan onto a soda bottle and cool upside down for about 1 hour.

8. 8

   When cool, loosen the cake from the sides, bottom and tube of the pan with a long knife and invert onto a platter.

9. 9

   Pass fruit sauce or chocolate sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.