Serves: 12
Total Calories: 115
1. Place oven rack at lowest position. Heat oven to 375°F. In small bowl, combine flour and 3/4 cup sugar.
2. In large bowl, combine egg whites, cream of tartar, salt, vanilla and almond extract beat until mixture forms soft peaks. Gradually add 3/4 cup sugar, beating at high speed until stiff peaks form. Spoon flour-sugar mixture 1/4 cup at a time over beaten egg whites gently fold in just until blended. Pour batter into ungreased 10-inch tube pan. With knife, cut gently through batter to remove large air bubbles.
3. Bake at 375°F. on lowest oven rack for 30 to 40 minutes or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.
TIP:To make loaves, bake in 2 ungreased 9 x 5-inch loaf pans for 25 to 30 minutes.
High Altitude (above 3500 feet): Increase flour to 1 cup increase egg whites to 1 3/4 cups (about 13). Bake at 400°F. for 30 to 35 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 140 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 100 mg 4% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 0 g 0% * Sugars: 25 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1 Fruit or 2 Carbohydrate
Variation:
Chocolate-Cherry Angel Food Cake: Fold 1/3 cup well-drained, chopped maraschino cherries and 1 oz. grated semisweet chocolate into batter. Bake as directed above. In small saucepan over low heat, melt 2 tablespoons margarine or butter and 1 oz. semisweet chocolate with 1 tablespoon corn syrup. Stir in 1 cup powdered sugar and 2 to 3 tablespoons maraschino cherry liquid until smooth and of desired drizzling consistency. Immediately drizzle over cooled cake.
This Angel Food Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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