1 ½ cups egg whites (about 1 dozen), room temperature
1 ½ tsp. cream of tartar
1 ½ tsp. vanilla extract
½ tsp. almond extract
¼ tsp. salt
1 cup sugar
1 cup confectioners sugar
1 cup all-purpose flour

In a mixing bowl, beat egg whites, cream of tartar, extracts and salt at high speed. While beating, gradually add sugar; beat until sugar is dissolved and mixture forms stiff peaks. Combine confectioners’ sugar and flour; gradually fold into the batter, ¼ cup at a time. Gently spoon mixture into a non-greased 10” tube pan. With a metal spatula or knife, cut through the batter to break large air pockets. Bake at 350º for about 35 minutes or until cake springs back when lightly touched. Immediately invert cake in pan to cool completely. When cool, remove from pan. You will need to cut between pan and cake to loosen the cake.

“Angle Food Cake was fondly changed to VeLoy Food Cake because it was one of VeLoy’s favorites.” – Nadine

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