angel food cake

I make this when the hens are laying heavily and I have an excess of eggs. Save the yolks to add to scrambled eggs.

ingredients

• 1 1/4 cup sugar, divided
• 1 cup cake flour
• 1/2 tsp lite salt
• 12 egg whites
• 2 TB water
• 1 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

method

Sift sugar into small bowl twice.

Sift flour, 1/2 cup of sugar and salt into medium bowl 3 times.

Beat egg whites and water until foamy in a large bowl. Add cream of tartar and continue whipping until stiff, but not dry.

Add sugar, 1 TB at a time, to egg whites and whip to incorporate until all sugar is added.

Gently fold extracts into egg whites.

Sift about 1/.4 of the flour mixture over egg whites; fold in gently and briefly. Continue until it is all incorporated.

Pour batter gently into a scrupulously-clean angel food cake pan and bake in a preheated 350 degree oven for 45 minutes.

When you remove the cake from oven, invert it onto a large funnel and let hang for about 1 1/2 hours until set.

Turm cake out on to a plate before storing.

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