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Raspberry Angel Food Cake

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • 1 1/4 tsp cream of tartar


  1. 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 egg whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.

    Pour into an ungreased 10-inch tube pan pan. Bake at 325°F for 40 to 45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

  2. Servings: 16
    Submitted by: Recipe Group Member

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