Raspberry Angel Food Cake

Recipe Ingredients

10		Egg whites
1 1/4 teaspoons	6.3ml	Cream of tartar
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
1/2 cup	99g / 3.5oz	Sugar
1 cup	62g / 2.2oz	Cake flour
2 cups	474ml	Fresh raspberries

Recipe Instructions

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.

Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally.

Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.

Pour into an ungreased 10-in. tube pan.

Bake at 325F for 40-45 minutes or until lightly browned and entire top appears dry.

Immediately invert cake pan; cool completely, about 1 hour.

Source:
Taste of Home, June/July, 1997

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