KITCHENAID KSMc50 - Manual (Page 32)

30
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 ⁄
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 ⁄
2
minutes, or until whites are almost stiff but
not dry. Turn to Speed 2. Gradually add remaining cup
sugar and mix about 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 0-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: 6 servings.
Per serving: About 24 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
Angel food cake
* Wire Whip sold separately for model K4SS.