Classic Angel Food Cake

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This master recipe is good as is, but it's also easy to modify to suit any craving (see "Endless Variations" on page 123).

Ingredients

• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 325°.
2. To prepare cake, combine flour and 3/4 cup sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
4. Add cream of tartar and salt; beat until soft peaks form.
5. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
6. Beat in vanilla, juice, and almond extract.
7. Sift 1/4 cup flour mixture over egg white mixture; fold in.
8. Repeat with remaining flour mixture, 1/4 cup at a time.
9. Spoon batter into an ungreased 10-inch tube pan, spreading evenly.
10. Break air pockets by cutting through batter with a knife.
11. Bake at 325° for 55 minutes or until cake springs back when lightly touched.
12. Invert pan; cool completely.
13. Loosen cake from sides of pan using a narrow metal spatula.
14. Invert cake onto a plate.

Yield: 12 servings (serving size: 1 slice)