Recipe - Raspberry Angel Food Cake

10 Egg whites
1 One fourth teaspoon Cream of tartar
1 teaspoon Vanilla extract
One half teaspoon Almond extract
One half cup Sugar
1 cup Cake flour
2 cup 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 whites; sprinkle
with berries. Gently fold flour and raspberries into batter until well
mixed. Pour into an ungreased 10in. tube pan. Bake at 325 degrees for
4045 minutes or until lightly browned and entire top appears dry.
Immediately invert cake pan; cool completely, about 1 hour. Yield: 16
servings.

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997