KITCHENAID 400 - Manual (Page 33)

31
1 1 ⁄
4
cups all-purpose
flour
1 1 ⁄
2
cups sugar, divided
1 1 ⁄
2
cups egg whites
(about 12 to 15 egg
whites)
1 1 ⁄
2
teaspoons cream of
tartar
1 ⁄
4
teaspoon salt
1 1 ⁄
2
teaspoons vanilla or
1 ⁄
2
teaspoon almond
extract
Mix flour and 1 ⁄
2
cup sugar in small bowl. Set aside.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and
whip 30 to 60 seconds, or until egg whites
are frothy.
Add cream of tartar, salt, and vanilla. Turn to
Speed 8 and whip 2 to 2
1 ⁄
2
minutes, or until whites
are almost stiff but not dry. Turn to Speed 2.
Gradually add remaining 1 cup sugar and mix
about 1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites.
Fold in gently with spatula, just until blended.
Pour batter into ungreased 10-inch tube pan. With
knife, gently cut through batter to remove large air
bubbles. Bake at 375°F for 35 minutes, or until
crust is golden brown and cracks are very dry.
Immediately invert cake onto funnel or soft drink
bottle. Cool completely. Remove from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
Angel Food Cake