For a fatless dessert, serve angel food cake topped with fresh fruit.
- 12 egg whites
- 1 1/2 teaspoons cream of tartar
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 cup sifted cake flour
- 1 1/4 cups confectioners’ sugar
- 1/4 teaspoon salt
Preheat the oven to 375 degrees F. In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.) Beat in flavorings.
Sift together flour, confectioners’ sugar and salt twice. Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time.
Pour into ungreased 10-by-4-inch tube pan. Gently cut through batter with metal spatula.
Bake until top springs back when touched lightly with finger, 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
Top with fruit or frost.
Recipe reprinted by permission of American Egg Board. All rights reserved.
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