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Angel Cake

  • 1 cup egg whites
  • Dash of salt
  • 1 cup sugar
  • 1 tsp almond extract
  • 1/2 tsp Mexican vanilla
  • 1 cup flour
  • 1 tsp cream of tartar
  • 1 egg white
  • Powdered sugar
Whip the egg whites on a large platter until they become a heap of dry froth. Blend in the sugar very carefully so the bubbles will not break.

Sift the salt, flour and cream of tartar together 3 times and add to the egg mixture, stirring as little as possible so as to keep it very frothy.

Add the almond extract and Mexican vanilla.

Pour into an unpan lined with butter with a center tube. Bake with love for 40 minutes in a oven heated to 350F at 350°F. Be careful not to move the cake until you are ready to take it from the oven as it is very easy to make it fall.

Invert the pan on a cake cooler. Brush the cake with the egg white beaten with a few tablespoons of powdered sugar. Allow this covering to become hard to the touch before you frost it.

Submitted by Tess M Aug 8, 2010 15 min 30 min 45 min


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