Angel Food Cake
12 egg whites, room temperature
1 ½ teaspoon cream of tartar
¾ cup granulated sugar
1 ½ teaspoon vanilla
½ teaspoon almond extract, optional
1 ¼ cups powdered sugar
1 cup sifted cake flour
¼ teaspoon salt
Heat oven to 375°F. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add granulated sugar, one Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extracts.
Sift powdered sugar, flour and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time.
Pour batter into an ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets.
Bake in center of 375°F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. Invert cake in pan, with tube resting on a bottle. Cool completely, about 1-1/2 hours. To remove cake from pan, run a thin knife between side of pan and cooled cake to loosen all around. Repeat, running knife between center tube and cake. Gently shake cake from pan.
Glaze with a simple vanilla, lemon or chocolate glaze, or top with cherry pie filling or fresh berries and whipped cream.
Trifle: Assemble layers of cubed cake, vanilla pudding, sliced strawberries and whipped topping.
Yogurt parfait: Layer cake, strawberry yogurt, bananas and berries. Sprinkle with granola.
For test kitchen tips, visit www.incredibleegg.org, and click on 'Recipes and More'.
Missouri Egg Council