Title: Raspberry Angel Food Cake
Categories: Cakes, Desserts, Taste of ho
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.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997