Angel Food Cake

Ingredients

1 1/2 cups Roberts Egg Whites (about 12)
1 cup cake flour, sifted
1 1/2 cups plus
2 tablespoons sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract

Preparation

Measure egg whites and allow to stand at room temperature at least one hour. Stir together cake flour and 3/4 cup plus 2 tablespoons sugar; set aside. In a large mixing bowl using clean beaters, beat egg whites, cream of tartar and salt together until foamy. Add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold in vanilla and almond extracts. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding together gently just until blended. Spoon batter into an ungreased 10 inch tube pan; gently cut through batter with a table knife to release large air bubbles. Bake at 375û for 30 to 35 minutes, or until top springs back when touched lightly with finger. Invert tube pan on funnel; allow to stand until cake is completely cool before removing from pan. If desired, frost with a thin glaze or serve with a fruit sauce.

Yield: 10 to 12 servings

Notes:

For best results, egg whites should be room temperature before beating.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.