angel-food-cake-2 recipe

Ingredients:
1 cup
cake flour
1 1/2 cups plus 1 tablepsoon sugar (processed in food
processor until
superfine)
1 3/4 cups egg whites (about 11 extra
large or 13 medium) at room
temperature
1/2 teaspoon salt
1
teaspoon cream of tartar
1 teaspoon almond extract
1/2 teaspoon
vanilla extract

Procedures:
Preheat oven to 300 degrees (F).

Sift flour
three times. Sift again with 3/4 plus 1 tablespoon sugar.

In an
electric mixing machine, making sure bowl is clean and free of any
oil,
beat egg whites until frothy. Add salt, cream of tartar, Beat until
it
barely holds soft peaks.

Beat in remaining 3/4 cup sugar, a little
at a time, until it holds stiff
peaks.

Fold in extracts.


Sift 1/4 flour mixture over whites and gently but thoroughly fold it
in.
Sift and fold in remaining flour, in the same manner, 1/4 at a
time.

Spoon or pour batter into a very clean, ungreased tube pan.
Rap it on the
counter to eliminate gaps.

Bake for 1 hour and 15
minutes or until cake springs back when touched (MY
note: I did not
have to bake it the full time, so check at about 1
hour.) Invert pan
over bottle to cool (I used a long-neck wine bottle; my
mom used to use
a 7-up bottle, but they're not made the same anymore, so
this bottle
thing can be a bit challenging :-)). Cool completely before
inserting
sharp knife around edges of pan to loosen. Rap bottom of pan
firmly on
counter. Invert onto plate. Serve with Passion Fruit Coulis.
(see
below)

Yield 1 10-inch tube cake.

Passion Fruit Coulis


5 whole passion fruit, halved, pulp and juice scooped out or 1
cup
unsweetened passion fruit juice.
1 cup sugar

In a
small saucepan add both ingredients. Bring to a boil, lower heat to

medium, cook until thickened, 5 to 10 minutes. Remove from heat.

If
using pulp, strain through a fine sieve. Serve with plain cake.