In a stand mixer, beat egg whites to a wet peak, maintaining the temperature at 70°F (21°C). Next, blend together egg whites with granulated sugar by sifting sugar into egg whites. Continue to beat sugar and egg white mixture and gradually beat in Red Star Angel Cream and salt. Then during the last 5 minutes of whipping, add almond and vanilla flavoring and blend until mixture is light with firm peaks. Next, incorporate cake flour, blending together 3 times by sifting. Finally, carefully fold in remaining granulated sugar by hand.
Scale approximately 26.5 oz (750 g) of batter into 10 in (25.4 cm) tube pans and bake (double panned) at 360°F (182°C) for approximately 40 minutes. Upon removal, invert pans and let cool. Please note that smaller loaves, tube pans, and even cupcakes can be produced from this formulation. Baking times will need to be adjusted based on batter-to-pan size ratio.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.