Ingredients
- 12 egg whites
- 10 angel food cake (pan)
- 3 times
- 3 times with spatula to remove air bubbles
- 1/4 flour mixture at time
- 1 3/4 c sugar
- 1 3/4 cup sugar
- 1 1/4 c cake flour
- 2 tablespoons at time
- 1 1/2 ts cream of tartar
- 1 1/2 ts vanilla extract
- 1/2 ts salt
- 1/2 ts almond extract
inserted near center comes out clean. Invert pan over bottle or inverted funnel and let stand until thoroughly cool. When cool, loosen sides and center with metal spatula and turn out onto platter. Makes 10 to 12 servings. Copyright Los Angeles Times ----
