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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Almond and apricot blend beautifully in this extra-low-fat angel food cake. âWith itâs tangy flavor, it could even serve as a fruit-flavored coffee cake,â says Ellen Govertsen of Wheaton, Illinois. Ingredients:
1-1/2 cups egg whites (about 10) |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/4 cups sugar, divided |
2 teaspoons cream of tartar |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 cup apricot preserves |
2 tablespoons water |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 1/2 cup sugar together twice; set aside.
2. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. In a small bowl, beat apricot preserves and water until frothy. Gently fold in egg white mixture. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
4. Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
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