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Angel
Food Cake
| 1 cup cake flour
¼ teaspoon salt 1¼ cups sugar 1 cup egg whites 1 teaspoon cream of tartar 1 teaspoon flavoring (vanilla, almond or your favorite) Sift flour and measure, add salt and resift
at least three times (this is an important step for this cake). Sift sugar
and measure. Beat egg whites until foamy, add cream of tartar and continue
beating until just stiff enough to hold up in peaks. Fold in one half the
sugar gradually, then the remaining sugar, salt and flour sifted together.
Use a gentle folding motion. The flavoring should be added just before
the last of the flour is added. Pour into ungreased sponge cake pan and
bake in a slow oven 300 to 325°, about 60 minutes. Remove from the
oven and invert pan until cake is cool. (if using a circular pan, you can
use a vinegar bottle or an empty wine bottle to hold it inverted while
cooling)
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