Directions: |
Directions:Separate eggs while still cold from the refrigerator. Measure whites; pour into large electric bowl mixing bowl to warm to room temperature - about 1 hour. Sift flour; measure, then sift with 3/4 cup sugar; resift three times. Preheat the oven to 375 degrees.
At medium speed, beat whites with salt and cream of tartar just until soft peaks form when beater is slowly raised. Do not overbeat. (Bowl, beaters, wire whisk and rubber scraper must be free of any grease as it retards beating of egg whites.)
At high speed, gradually beat in 1 cup sugar, 1/4 cup at a time, beating well after each addition. Continue beating until stiff peaks form when beater is slowly raised. With wire whisk or rubber scraper, gently fold extracts into whites to combine.
Sprinkle one fourth of flour mixture over whites. With wire whisk, using an under-and-over motion, gently fold flour mixture into whites (about 15 strokes), rotating bowl a quarter turn after each stroke, folding just until flour mixture disappears.
Continue folding in flour mixture, one fourth at a time, as in step 4. With rubber scraper, gently push batter into an ungreased 10-inch tube pan. With knife, cut through batter twice to remove any large air bubbles. Spread evenly, to smooth the top.
Bake on lowest rack in oven 30 to 35 minutes or until top springs back when gently pressed with finger. Invert pan over neck of bottle to cool completely - 2 hours. With knife, loosen cake from side of pan; turn out. Serve right side up. Serves 12.
Note: To get good volume, let egg whites warm to room temperature before beating them. Be sure to use cake (not all-purpose) flour in this recipe. If you are baking the cake a day ahead, leave it in the pan and remove it just before serving. Cut cake with a knife with a serrated edge, using a light sawing motion.
Recipe from McCall's Cooking School |
This recipe for Angel Food Cake is from