Angel Food Cake
From Carol Kleindl — Holy Rosary Catholic Church Cookbook, Graceville, MN
Ingredients
- 1 cup cake flour*
- 1 ½ cups powdered sugar
- 1 ½ cups egg whites approximately 1 dozen
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup + 2 Tbsp granulated sugar
Instructions
- Sift together cake flour and powdered sugar 4 times. Set aside.
- In a large bowl, beat egg whites, cream of tartar, salt, vanilla, and almond extract until foamy. Gradually add 2 Tbsp of sugar and beat until meringue hold stiff peaks. Gradually fold in 1 cup sugar.
- Sift gradually the flour and powdered sugar mixture over meringue. Fold in. Bake in angel food cake pan at 350℉ for 45 minutes.
Notes
* Cake flour: 1 cup all-purpose flour, minus 1 Tbsp, plus 1 Tbsp corn starch and 1 tsp baking powder.