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Angel Food Cake Supreme

Submitted by: on May 3, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Angel Food Cake Supreme
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From 1972 Betty Crocker Cookbook.

Difficulty: Intermediate

Servings: 12

Cook Time: 30- 35 minutes  

Ingredients

1 cup cake flour (must be cake flour)
12 egg whites (1-1/2 cups)
3/4 cup plus 2 Tablespoons sugar
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1-1/2 teaspoon vanilla
1/2 teaspoon almond extract


Directions

Set Oven at 375°


Combine cake flour and 3/4 cup sugar.

In another large mixer bowl beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remove mixer bowl (finished with mixer now)
Gently fold in flavorings. Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue, folding in gently until flour mixture disappears. Push batter into ungreased tube pan. Cut through gently with spatula to remove air pockets.

Bake 30-35 minutes until top is browned and springs back when touched with finger. Invert pan over funnel (I use the top of a soy sauce bottle) until completely cool.

Optional: May fold into batter flaked coconut or chopped maraschino cherries.

Categories: Cakes, Eggs

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  1. 5-3
    8:49
    am

    This looks wonderful!!

    Is the sugar you add to the egg whites the 3/4 cup?

  2. 5-22
    11:37
    am

    I had never tried an Angel food cake before thought it was to much trouble. I made this Oh My Goodness it is wonderful…I add a little more almond….YUM YUM!
    Fran “Gert”

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