Basic Angel Food Cake

Adapted from "The New Joy of Cooking"



Preheat oven to 350 degrees.



Sift together three times and set aside:

1 cup cake flour

3/4 cup sugar

1/2 teaspoon salt



In a large bowl, beat on medium speed for 1 minute:

11/2-2 cups egg whites (about a dozen)

1 tablespoon water

1 tablespoon fresh lemon juice

1 tablespoon cream of tartar

1 teaspoon vanilla

1/2 teaspoon of almond extract (optional)



Increase speed to medium and beat until contents increases in size by about four or five times and is the consistency of soft foam composed of tiny bubbles, about 3 minutes. The foam should hold a soft shape when beater is lifted.

Gradually beat 3/4 cup of sugar (in addition to the amount above) into the egg mixture, taking 2-3 minutes. Eggs should now form soft peaks that tip over slightly when the beater is lifted.

Using a rubber spatula, gently fold flour-and-sugar mixture into egg-and-sugar mixture about an 1/8 of a cup at a time. When last addition is made, check to make sure no traces of flour are left at the bottom of the bowl.

Pour batter into 9- or 10-inch, ungreased tube pan. Tilt to level top. Bake for 35-40 minutes or until toothpick comes out clean. Let cool upside down for at least 90 minutes. To unmold, slide a thin knife along pan sides to detach cake. Do the same for the tube. If pan has removable bottom, slide cake out and use the knife to detach bottom. Otherwise, turn cake pan upside down and tap bottom to loosen cake from pan.



Fluffy White Icing



2 large egg whites

1/4 cup light corn syrup

1/2 cup granulated sugar

2 tablespoons water

1 teaspoon vanilla, almond or orange extract

Pinch of salt



Combine sugar, corn syrup and water in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.

Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form. Frost cake while icing is still warm.