|
 |
|
| ANGEL FOOD CAKE |
|
|
|
- 1 cup sifted flower
- 1 to 1¼ cups sugar
- 8 egg whites
|
- ½ teaspoon salt
- ¾ teaspoon cream of tartar
- 1 teaspoon vanilla
|
|
|
Sift the flour and half the sugar together several times. Beat
the egg whites with the salt until frothy. Add the cream of tartar
and beat until the egg foam starts to peak. Fold the other half
of the sugar to form a meringue. Then fold in the flour-sugar
more gradually and gently, and when the whole is partly blended
add the vanilla. Only a gentle folding motion should be used
in mixing, for stirring tends to release the air depended on
for leavening. A tube pan is best for baking angel food, and
a fairly larke cake will require about an hour at 325° F.
After baking, invert the cake and remove from the pan when almost
cold. |
Purchase cake
cookbooks
|
|
|
|
|
|
|
 |
|
|
|
|
