ANGEL FOOD CAKE
Yield: 4 (10-inch) tube cakes/48 servings
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid egg white or reconstituted dried egg white*
 3   8   Using 3-speed mixer at third speed, mix for 1 minute.
Cream of tartar -   .6    
Sugar 1   5   Mix at second speed for 3-4 minutes while gradually adding sugar until soft peaks form.
Vanilla -   3   Blend in.
Almond extract -   .25    
Cake flour 1   1   Sift together. Mix in at first speed, 2 cups at a time, just until blended.
Sugar 1   5  
Salt -   .25  
Total approximate weight 7 lb. 7 oz.    
*7 oz. dried egg white mixed with 49 oz. water
Instructions
Divide and portion approximately 1 lb. 14 oz. batter into 4 ungreased tube pans. Bake at 375°F for 30-40 minutes, until tops are golden brown and spring back when touched. Invert and cool completely before slicing.
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