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Angel Food Cake, High Altitude (P, TNT)
Yield: 8 to 10

1 cup plus 1 tbsp. sifted cake flour
1 cup sugar
14 egg whites
1/4 tsp. salt
2 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond extract

Sift together flour and 1/2 cup sugar 3 times.

Place egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until soft, but not until stiff peaks form.

With the mixer running, add 1/2 cup sugar slowly, close to the beaters. Add vanilla and almond extract. Beat until quite stiff, but not dry peaks.

Add sifted flour-sugar mixture by fourths. Mix on low speed 10 seconds after each of the first 3 additions and 20 seconds after the last addition. Scrape down the sides constantly during this mixing.

Pour batter into a 10" ungreased tube pan. Bake at 400°F for approximately 30 minutes.

Remove from oven and allow to cool in inverted pan.

Chocolate - Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour. Omit the almond extract. Increase the vanilla to 1-1/2 tsp.

Spice - Sift with the flour 1/2 tsp. nutmeg, 1/4 tsp. cloves, and 1 tsp. cinnamon. Omit vanilla and almond extracts.

Topping: Mix whipped cream with crushed peanut brittle, crushed peppermint candy, or fresh/frozen fruit and top slices of angel food cake.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A