• Egg whites should be at
room temperature before
beating.
• Beat egg whites only un-
til they peak softly (peak
should flop over when beaters
are lifted from mixture).
• If overbeaten, beat one
more egg white into mixture.
• Cream of tartar is used to
stabilize whisked egg whites.
• Cake flour and superfine
sugar should always be used.
These should be sifted at least
twice to remove any lumps
and to aerate.
• Use a large tube pan to
allow for expansion and for
the cake to cook evenly.
• Pan should be ungreased
so that batter can cling to
sides as it rises.
• When baked, always in-
vert pan. Let cake cool com-
letely before cutting around
sides with thin-bladed knife
to remove.
• Cake does not freeze well.
Since no fat is used, it
becomes tough.
• What to do with the
yolks? Give them to the dog
(good for his coat), add to an
omelet if you're not cholestrol
conscious — and if you are
"cholestrol careful," at slight-
ly over $1 a dozen, you can af-
ford to toss 'em down the
drain.
BASIC ANGEL
FOOD CAKE
1 cup cake flour
11/4 cups superfine sugar
11/2 cups egg whites (12-14
from large eggs)
11/2 teaspoons cream of
tartar
1 teaspoon vanilla
extract
1 teaspoon almond
extract
confectioners sugar
(optional)
Preheat oven to 350
degrees. Sift flour with 1/2 cup
of the sugar onto a sheet of
wax paper. Repeat and set
aside.
In a large bowl, beat egg
whites until foamy. Add
cream of tartar and beat at
high speed until soft peaks
form. Add vanilla and almond
extract and gradually beat in
remaining 3 /4 cup sugar, 2 to
3 tablespoons at a time. With
final addition, beat until stiff
and glossy. Do not overbeat.
Sprinkle about 1/4 flour mix-
ture over and fold in with
wire whisk. Repeat 3 times
with remaining mixture.
Spoon into ungreased 10-inch
tube pan and bake in
preheated oven for 50 to 55
minutes or until top springs
back when ligthly touched.
Invert pan and let cake cool
completely, about 2 hours.
Remove from pan by cutting
around sides with a sharp
Continued on Page 98

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