Angel cake

Angel cake

Ingredients/Components

• vanilla
• granulated sugar - 1 c
• salt - 1/4 tsp
• almond extract - 1/4 tsp
• sifted cake flour - 1 c
• cream of tartar
• sifted confectioners sugar
• 12 egg whites

How to make angel cake:

Sift flour with confectioners sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla and almond extract until stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks. Sift about 1/4 of flour mixture over whites; fold in. Fold in remaining flour by fourths. Bake in an ungreased 10-inch tube pan in moderate oven (375°) about 30 minutes or until done. Invert pan, cool.

Spoon sugared, sliced strawberries over cake. Now for an avalanche of whipped cream over all.

Berry-good tip: To save berry juice, wash berries with hulls on. Give them kid-glove treatment by resting them in a strainer, then swishing up and down in a large bowl of cold water. Lift strainer of berries out of water and change "bath." Repeat until water is clear.

Confectioners sugar is the special plus that makes this cake extra high, light and tender.

Recipe categories: Desserts, Cakes, Egg.