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Our
family takes pride in our ability to service both large and small
clients, from the corner bakery to worldwide export markets. |
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| ALMOND
ANGEL FOOD CAKE |
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(Yields eight servings)
1 cup cake flour
1 ½ cups sugar
¼ tspn salt
¾ cup Just Whites whisked in 2 cups
warm water
1 tspn pure vanilla extract
2 tblspns almond extract
1 ¼ tspn cream of tartar
- Preheat oven to 375°. Triple sift
flour with ¾ cup sugar and salt.
- Beat Just Whites in a larger bowl at high
speed until peaks form. Gradually beat in the remaining ¾
cup sugar. Sprinkle the almond extract and vanilla over the whites
and beat just until they hold firm peaks. Be careful not to over
beat.
- Sprinkle ¼ of the flour and sugar
mix at a time over the Just Whites mixture and fold gently.
- Pour batter into ungreased 10 inch tube
pan with removable bottom.
- Bake 45 minutes, or until top of cake
is golden or wooden pick comes out of the center clean. Invert
pan over narrow necked bottle and cool about 1 ½ hours.
- With a clean knife, separate cake from
the edge of the pan. Turn upside down on to the serving platter.
NUTRITION FACTS SERVING SIZE:
1 SLICE OF 1/8 OF CAKE
CALORIES: 155 / FAT: 0 G / SATURATED FAT: 0 G /
CHOLESTEROL: 0 Mg / CARBOHYDRATES: 32 G /
PROTEIN: 7 G / SODIUM: 44 MG
(Yields eight servings)
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