Angel Food Cake

An angel food cake is a sponge cake made without egg yolks or any other source of fat. This cloud-like confection is generally baked in a tube pan. To keep it a fat-free dessert, serve the fluffy cake slices with fresh fruit or a fruit puree. Although angel food is usually pure white, you can be devilish by using cocoa or finely chopped nuts as part of the flour.

7 to 12 egg whites 3/4 to 1-1/2 teaspoons cream of tartar 1-1/4 to 1-1/2 cups sugar, divided 1-1/2 teaspoons vanilla, other extract or flavoring 1/2 teaspoon almond extract 1 cup sifted cake flour 1/4 to 1/2 teaspoon salt, optional

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Beat in flavorings. Sift together flour, remaining sugar and salt (if desired). Sift about 1/2 cup of the flour mixture over whites. Gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly. Bake in preheated 375°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 30 to 40 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit (if desired). Chocolate - Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above. Provided by American Egg Board

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