Title: Raspberry Angel Food Cake
Categories: Cake Dessert Taste
Yield: 16 Servings

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

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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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