KitchenAid 6397dZw608 Instructions And Recipes Manual page 32

1 ⁄ cups all-purpose
1
4
flour
1 ⁄ cups sugar, divided
1
2
1 ⁄ cups egg whites
1
2
(about 12 to 15 egg
whites)
1 ⁄ teaspoons cream of
1
2
tartar
⁄ teaspoon salt
1
4
1 ⁄ teaspoons vanilla or
1
2
⁄ teaspoon almond
1
2
extract
* Wire Whip sold separately for model K4SS.
Angel food cake
Mix flour and ⁄

2
Place egg whites in mixer bowl. Attach bowl and
Wire Whip* to mixer. Gradually turn to Speed 6 and
whip 30 to 60 seconds, or until egg whites are frothy.
Add cream of tartar, salt, and vanilla. Turn to Speed 8 and
whip 2 to 2 ⁄ minutes, or until whites are almost stiff but

2
not dry. Turn to Speed 2. Gradually add remaining  cup
sugar and mix about  minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar mixture,
one-fourth at a time, over egg whites. Fold in gently with
spatula, just until blended.
Pour batter into ungreased 0-inch tube pan. With knife,
gently cut through batter to remove large air bubbles.
Bake at 375°F for 35 minutes, or until crust is golden
brown and cracks are very dry. Immediately invert cake
onto funnel or soft drink bottle. Cool completely. Remove
from pan.
Yield: 6 servings.
Per serving: About 24 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
30
cup sugar in small bowl. Set aside.