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Blue Ribbon Angel Food Cake

Yield 16 servings
This feathery light cake is great alone or with fresh berries.

Ingredients

  • 1 1/2 cups sifted cake flour
  • 12 egg whites
  • 1 1/4 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/3 cups sugar

Nutrition Information

  • calories 111
  • caloriesfromfat 1 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.3 g
  • carbohydrate 24 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 78 mg
  • calcium 3 mg

How to Make It

  1. Sift flour 4 times, and set aside.

  2. Beat egg whites and next 4 ingredients at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add sugar, 1/3 cup at a time, beating until blended after each addition. Fold in flour. Pour batter into an ungreased 10-inch tube pan.

  3. Bake at 375° for 35 minutes. Invert pan on a wire rack, and let stand 1 hour or until cake is completely cool. Run a knife around cake to loosen edges.