Friday, March 21, 2014
1 3/4 cups egg whites (about 12 eggs) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 1/2 cups granulated sugar 1 1/4 cups sifted cake flour 2 teaspoons vanilla extract 3/4 teaspoon almond extract 3/4 teaspoon fresh lemon juice
Procedures : Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER."