First Place Angel Food Cake
by Judi Harris
Preheat oven to 350 degrees.
1 12 cups egg whites (about 12)
1 1/4 cups confectioners sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners sugar and flour together twice; set aside.
Add the cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time (or if using a mixer, beat on low speed).
Gently spoon mixture into an ungreased 10-inch tube pan. Tap the tube pan on the counter several times to get the air pockets out of the batter. Cut through the batter with a knife to remove any extra air pockets.
Place the pan on a cookie sheet and put in the oven on the middle rack. Bake for 40-45 minutes until lightly browned and the entire top appears dry. Immediately invert the pan onto a cooling rack and cool completely for one hour.
Run a knife around the side and center tube of the pan. Remove cake to plate and serve.
by Judi Harris
Preheat oven to 350 degrees.
1 12 cups egg whites (about 12)
1 1/4 cups confectioners sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners sugar and flour together twice; set aside.
Add the cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time (or if using a mixer, beat on low speed).
Gently spoon mixture into an ungreased 10-inch tube pan. Tap the tube pan on the counter several times to get the air pockets out of the batter. Cut through the batter with a knife to remove any extra air pockets.
Place the pan on a cookie sheet and put in the oven on the middle rack. Bake for 40-45 minutes until lightly browned and the entire top appears dry. Immediately invert the pan onto a cooling rack and cool completely for one hour.
Run a knife around the side and center tube of the pan. Remove cake to plate and serve.