KITCHENAID ACCOLADE 400 - Manuel (Page 29)

27
1 1 ⁄
4
cups (295 ml)
all-purpose flour
1 1 ⁄
2
cups (355 ml) sugar,
divided
1 1 ⁄
2
cups (355 ml) egg
whites (about 12 to
15 egg whites)
1 1 ⁄
2
teaspoons (7 ml)
cream of tartar
1 ⁄
4
teaspoon (1 ml) salt
1 1 ⁄
2
teaspoons (7 ml)
vanilla or
1 ⁄
2
teaspoon
(2 ml) almond extract
Mix flour and 1 ⁄
2
cup (120 ml) sugar in small bowl.
Set aside.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6
and whip 30 to 60 seconds, or until egg whites
are frothy.
Add cream of tartar, salt, and vanilla. Turn to Speed
8 and whip 2 to 2
1 ⁄
2
minutes, or until whites are
almost stiff but not dry. Turn to Speed 2. Gradually
add remaining 1 cup (235 ml) sugar and mix about
1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites. Fold
in gently with spatula, just until blended.
Pour batter into ungreased 10-inch (25-cm) tube
pan. With knife, gently cut through batter to
remove large air bubbles. Bake at 375°F (191°) for
35 minutes, or until crust is golden brown and
cracks are very dry. Immediately invert cake onto
funnel or soft drink bottle. Cool completely. Remove
from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
Angel Food Cake