[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HOMEMADE ANGEL FOOD CAKE[/title][fusion_text]Week of March 24-28th 2014
(Thanks to a call from a Party Line Listener)
Sift together, 1 Cup Cake Flour and 1 Cup Powdered Sugar and set aside.
Beat together 12 Egg Whites (or 1 /12 Cups) 1/4 Tsp. Salt and 1 1/2 Tsp. Cream of Tartar until soft peaks form. Then add 1 Cup Sugar slowly and beat on HIGH until stiff peaks form. Beating on LOW, slowly add the flour mixture and 1 1/2 Tsp. Vanilla Extract and 1/2 Tsp. Almond Extract a little at a time. Pour into an ungreased angel food cake pan and bake at 350 degrees for 30-40 minutes
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