Angel Food Cake Supreme

CookWorks - Recipe Text Export

From a newspaper clipping.

1 cup SOFTASILK cake flour, sifted
⁷/₈ cup (³/₄cup plus 2 Tablespoons) sugar
1 ¹/₂ cups egg whites (about 12 whites)
1 ¹/₂ teaspoons cream of tartar
¹/₄ teaspoon salt
1 ¹/₂ teaspoons vanilla
¹/₂ teaspoon almond extract
³/₄ cup sugar

Preheat oven to 350° (moderate). Have egg whites at room temperature. Sift an ample amount of SOFTASILK Cake Flour onto a square of paper. Measure and sift together 3 times 1 cup sifted SOFTASILK Cake Flour and 7/8 cup sugar. Measure into large mixing bowl the egg whites, cream of tartar, salt, vanilla and almond extract. Beat with wire whip until foamy throughout. Add gradually, 2 Tbsp. at a time 3/4 cup sugar. Beat about 10 seconds after each addition. Continue beating after the last addition until meringue is firm and holds stiff straight peaks when wire whip is gently lifted out of meringue. (This requires considerable beating.) Place flour-sugar mixture in sifter and sift about 3 Tbsp. over the entire surface of meringue. Fold gently with wire whip or rubber scraper until flour-sugar mixture disappears using about 8 to 10 complete folding strokes and turning the bowl a quarter of a turn with each stroke. Repeat this folding process until all of the flour and sugar is folded in. Then scrape down the sides of the bowl with rubber scraper and fold 8 to 10 more strokes or until mixture is completely blended. This mixture will be very thick. Push the batter carefully, with a rubber scraper, into ungreased tube pan, 10x4-in. Lift the last portion lightly from the bowl into the pan, being careful not to stir it. Cut carefully through the batter going around the tube 5 or 6 times with a knife or steel spatula to break large air bubbles. Be sure to even up batter so it is level and touches sides of pan. Bake 35 to 45 minutes in moderate oven (350°), or until top springs back when lightly touched. Deep cracks in the top are typical of this cake. Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let cake hang in pan until cold. To remove cake, loosen from sides and tube with spatula close against pan. Turn pan over and hit edge sharply on table to loosen.

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