Recipe cooking method
- Sift Flour, sugar, in large glass or metal bowl (no plastic)
- Beat egg whites, salt and cream of tartar, with electric mixer, until soft peaks form when beater is raised
- With rubber spatula, gently fold in vanilla and almond extract into egg whites. Stir gently
- Soft flour mixture, a little at a time, over egg whites, with rubber spatula, gently fold in, using an
under-over motion, rotating bowl slightly as you blend together
fold in with 6 additional strokes
- Using the rubber spatula, gently pour batter into ungreased tube pan. With spatula, cut through
batter 2-3 times, to remove any air
- Gently spread batter in pan with spatula, smooth on top
- Bake 35-45 minutes, or until cake springs back when touched
- Remove from oven, invert tube pan (upside down) over top of a 10 oz. can and cool for about 2 hours
- With rubber spatula, gently loosen angel cake from pan
- Remove. Slice with a gentle back and forth motion
- Serve plain or with fruit |
