Hark! The Herald Angel Food Cake
BY Diane Lowrey
Ingredients
My mother's ancient fountain-pen-written recipe:
11 egg whites
1 1/2 cups sugar
1 cup flour, sifted once
1/4 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
11 egg whites
1 1/2 cups sugar
1 cup flour, sifted once
1/4 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Beat eggs whites till frothy; sprinkle cream of tartar in slowly and continue whipping. After whipped perfectly dry, add sugar and salt slowly and stir. Add vanilla and almond extracts. Add flour slowly and fold it in. Don't stir. Pour batter into tube pan lined with waxed paper, or nowadays maybe parchment. Place cake in 325-degree oven and bake for about an hour. Time will depend on your oven, but keep in mind angel food is delicate. Let cool in pan for an hour, then turn out.