Angel Food Cake

Ingredients

• 1 cup cake flour (preferably Swans Down)
• 1/4 teaspoon salt
• 1-1/2 cups sugar (granulated)
• 1-1/4 teaspoons cream of tartar
• 1-1/4 cups egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract

Method

1. 1

   Sift flour and measure, add 1/2 cup sugar and sift together 4 times.

2. 2

   Add salt to egg whites and beat with rotary beater in large mixing bowl until foamy.

3. 3

   Add cream of tartar and continue beating until stiff enough for peaks, but not dry.

4. 4

   Add remaining 1 cup sugar, 2 tablespoons at a time, beating until all is used.

5. 5

   Add vanilla and almond.

6. 6

   Fold flour mixture into egg white mixture in small amounts until all is gently folded in.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 18. The excerpt below is the record exactly as published.

/4 teaspoon salt. Stir in slowly l/2 cup milk. Bring to boil, stirring constantly. Boil 1 minute, (if mixture cur- dles, do not be alarmed.) Stir in l/2 cup brown sugar (packed in cup). Remove from heat. Stir in 2 cups sifted confectioners sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in l/2 teaspoon vanilla and l/2 cup nuts, coarsely chopped. (Makes icing for large cake.) Spread on above cake. COCONUT MIST CAKE 5 tablespoons butter 1-1/4 cups sifted cake flour 3/4 cup sugar 2 teaspoons baking powder 2 egg yolks, well beaten l/2 teaspoon vanilla l/4 cup crushed pineapple l/2 cup moist coconut (undrained) 2 egg whites, stiffly beaten l/4 teaspoon salt Cream together butter and sugar, add egg yolks and pine- apple. Blend thoroughly. Sift salt, flour and baking powder 3 times. Gradually add flour to first mixture, beating until well blended. Add flavoring and 1 /2 of coconut. Beat thoroughly. Then fold in egg whites by hand. Pour into well greased, lightly floured loaf pan. Sprinkle remaining coconut on top of batter. Bake in moderate oven, 350 degrees F., 35 minutes. Mrs. P. B. Heaton. 40 ANGEL FOOD CAKE 1 cup cake flour (preferably l/4 teaspoon salt Swans Down) 1-1/4 teaspoons cream 1-1/2 cups sugar of tartar (granulated) 1 teaspoon vanilla 1-1/4 cups egg whites 1/4 teaspoon almond extract

Cook this with the app: pantry check, scaling, and the assistant.