Total Time
45mins
Prep 10 mins
Cook 35 mins

very light and fluffy

Ingredients Nutrition

Directions

  1. Sift together the first two ingredients.
  2. Beat the egg whites, water, and salt until foamy.
  3. Add the cream of tartar into soft peaks.
  4. Gradually add the sugar, beating into very stiff peaks.
  5. Carefully fold in the extracts.
  6. Then gradually sift in flour-sugar mixture just until blended.
  7. Gently push batter into ungreased 10- inch tube pan. Carefully cut through batter with a knife to remove air bubbles. Place on lower rack in oven so top doesn't get too dark. Bake at 360 degrees for 30 to 35 minutes. Invert pan on a funnel to cool.
  8. VARIATIONS: For chocolate cake, remove 3 tablespoons flour from cup and replace it with 3 tablespoons cocoa powder. Or add several drops of peppermint flavoring and a little green color instead of vanilla for a mint cake. Ice this cake with chocolate icing.
Most Helpful

5 5

Another new experience for me = The making of an angel food cake! Was going to make a 'regular' one, then opted for the chocolate, & it turned out GREAT! Didn't frost it, but served it with a frogen peach yogurt & a small amount of homemade chocolate syrup! Very tasty!! Then, just so I could use up the leftover egg yolks, I made several batches of pudding as gifts for friends AND used the last couple of yolks in scrambled eggs! Worked well enough for me! Loved this cake! [Made & reviewed for one of my adopted chefs in this Spring's PAC]