Angel Food Cake
¾ C flour
¾ C + 2 T sugar (separate from sugar listed below)
12 egg whites (no yolks)
1 ½ t cream of tartar (leavening)
¾ C sugar
¼ t salt
1 ½ t real vanilla extract (or double for imitation extract)
½ t almond extract
∙ Heat oven to 375'
∙ In a bowl, stir flour and first sugar, then set aside.
∙ In a large GLASS bowl, beat egg whites, cream of tartar, and salt until foamy.
∙ Add second sugar, 2 T at a time, beating on high until meringue holds stiff peaks.
∙ Gently fold in flavorings.
∙ Gently fold flour mix in, ¼ C at a time, just until the flour disappears.
∙ DON'T over stir!!
∙ Push batter into UNGREASED tube pan.
∙ Gently cut through batter a few times to release air bubbles.
∙ Bake for 30-35 minutes until the top of the cake springs back when touched.
∙ WARNING cake can fall easily with pounding or noise.
∙ When done, invert the tube on the funnel and let it hang until it is COMPLETELY cooled.
Angel Food Waldorf Frosting
3 tubs (8 oz) chilled whipped topping
1 ½ C powdered sugar
¾ C baking cocoa
¼ t salt
⅓ C slivered almonds
∙ In a large bowl, beat until stiff.
∙ Add slivered almonds to ½ of the frosting.
∙ Use the other half to fill the center of the cake, (not the hole where the funnel was).