So I haven't been too good at making a recipe a week. Last week I finally got around to making one, so here is the recipe.
It's from Sweet Talk, Recipes from the Domino Sugar Chef. 7th printing 1994. Page 20.
1 cup Domino Confectioners 10X Sugar
1/2 teaspoon salt
1 cup sifted cake flour
11/2 cups (11-12) egg whites, room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 teaspoons cream of tarter
1 1/4 cup super fine sugar
Sift confectioners sugar, salt and flour together twice. Set aside for later use.
Combine egg whites and extracts in large mixing bowl. Sprinkle cream of tartar on mixture. Beat at highest speed until whites stand in peaks but are not dry. Reduce speed.
Gradually beat super fine sugar into whites, sprinkling 1 tablespoonful at a time on meringue and beating about 15 seconds for each addition. With large whisk, fold spoonfuls of flour mixture into meringue slowly and gently. Continue folding only long enough to blend batter completely.
Turn into un-greased 10 inch tube pan. Bake in a moderate oven (350°) about 35 minutes or until cake springs back when touched lightly. Invert pan on funnel or suspend over cooling rack. Allow to hang until cool. Remove by running a sharp thin-bladed knife around the side of pan with one long steady stroke.
This was a really good Angel Food cake. We eat the entire thing before we could put any sort of icing on it.
