| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts, Taste of ho |
16 |
Servings |
INGREDIENTS
| 10 |
|
Egg whites |
| 1 1/4 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 1/2 |
c |
Sugar |
| 1 |
c |
Cake flour |
| 2 |
c |
Fresh raspberries |
INSTRUCTIONS
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 10-in. tube pan. Bake at 325 degrees for
40-45 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 MC-Recipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997
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