betty crocker best of baking recipes.txt

cup granulated sugar

teaspoons vanilla

teaspoon almond extract

teaspoon salt

1/2

Heat oven to 375º. Mix flour and powdered sugar. Beat egg whites and cream

of tartar in large bowl on medium speed until foamy. Beat in granulated

sugar on high speed, 2 tablespoons at a time, adding vanilla, almond

extract and salt with the last addition of sugar; continue beating until

meringue holds stiff peaks. Do not underbeat.

Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in

gently just until mixture disappears. Spread in ungreased tube pan, 10 × 4

inches. Gently cut through batter with spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when

touched lightly. Immediately invert pan onto heatproof funnel; let hang

until cake is completely cool.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Cake"

- - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); trace Total Fat; (0% calories from fat); 3g

Protein; 30g Carbohydrate; 0mg Cholesterol; 71mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

/2 Other Carbohydrates

NOTES : Angel food cake is thought to have originated in St. Louis,

Missouri, in the mid-nineteenth century. Some people believe that

the recipe was brought by slaves from the South up the Mississippi

River to St. Louis. Others believe that angel food cake can be

traced to the Pennsylvania Dutch.

Nutr. Assoc. : 0 0 3231 0 0 0 0 0

Exported from MasterCook *

Antipasto Pull-Apart

Recipe By

Serving Size : 32

Preparation Time :0:00

Betty Crocker - Best Of Baking Recipes