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Ingredients
- 1 1/2 c. sifted cake flour (not self-rising)
- 12 lrg egg whites
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 1 3/4 c. sifted granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract Macerated strawberries for serving
Directions
- Heat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or possibly with a flat wire whisk, beat egg whites and salt till foamy. Add in cream of tartar, and continue beating till soft peaks form.
- With machine running, add in sugar in a slow, steady stream, beating till fully incorporated and stiff glossy peaks form. Add in vanilla and almond extracts, and beat to combine.
- Remove from mixer. Gradually add in flour, gently but thoroughly folding it into egg-white mix till fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 min. Increase temperature to 325 degrees. Bake 30 min more. Cold, inverted, 1 hour before removing pan. Serve with macerated berries.
- This recipe yields 1 ten-inch cake.
- Yield: 1 ten-inch cake
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