Angel Cake
(12 to 16 servings)
1 cup sifted cake flour
1-1/2 cups superfine sugar
1-1/4 cups (10 to 12) egg whites, at room temperature
1-1/4 tsp cream of tartar
pinch of salt
1 tsp vanilla extract
1/4 tsp almond extract
Preheat oven to 325 F.
Sift flour 4 times with 1/2 cup of sugar.
Beat egg whites until foamy. Add cream of tartar and salt and beat until soft moist peaks form when beater is withdrawn.
Add remaining sugar, about 2 tbsp at a time, beating it in after each addition. Add vanilla and almond extract.
Sift about 1/4 cup of flour-sugar mixture at a time over the meringue and cut and fold it in just until no flour shows.
Turn into an ungreased 10-inch tube pan and bake about 1 hour. Invert pan and let cake cool in pan.
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