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1 1/2 cups sifted cake flour (not self-rising)
12 egg whites (from large eggs)
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 3/4 cups sifted granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
Macerated strawberries, for serving
Heat oven to 275° with rack in center.
Sift the flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form.
With the mixer running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine. Remove from mixer.
Gradually add flour, gently but thoroughly folding it into the egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan.
Cut through the batter with a knife to remove air bubbles. Bake 30 minutes then increase the temperature to 325° and bake 30 minutes more.
Cool, inverted, 1 hour before removing pan. Serve with macerated berries.
Doris Harper and her Mom in Tennessee
Copyright © 2000-2011 by Lynda Hasley Nordan. All rights reserved.
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