Secret Recipes

Raspberry Angel Food Cake

• 10 egg whites
• 1 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup granulated sugar
• 1 cup cake flour
• 2 cups fresh raspberries

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

Pour into an ungreased 10-inch tube pan pan. Bake at 325° F for 40 to 45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

Servings:

16