Raspberry angel food cake

 
                         Raspberry Angel Food Cake
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    egg whites
    1 1/4  teaspoons     cream of tartar
    1      teaspoon      vanilla extract
      1/2  teaspoon      almond extract
      1/2  cup           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 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.
 
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