National Angel Food Cake Day

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Happy National Angel Food Cake Day! What, you ask, does this cookbook have to do with Angel Food cake? Well, it’s only the best cookbook ever, with age-old recipes. One of which is their Angel food cake. Both Mom and our friend Amanda use, and they turn out fabulous!

For me, a non-baker, this can be a bit intimidating. But, I’ll let you know, both of them have done it well. So, I suggest you try it!

 

Angel Food Cake

  • Servings: 12
  • Time: 60 minutes
  • Difficulty: Medium
  • Print
Recipe from: Better Homes & Gardens New Cook Book
1 1/2 cups egg whites ( 10-12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
  1. Preheat oven to 350 degrees.
  2. Bring egg whites to room temperature. Sift powdered sugar and flour together 3 times.
  3. In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed till soft peaks (tips curl). Gradually add sugar, about2  tablespoons at a time, beating tills tiff peaks form (tips stand straight).
  4. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl) Repeat, folding in remaining flour mixture by fourths.
  5. Pour into an ungreased 10-inch tube pan. Bake on the lowest rack for 40  to 45 minutes or till top springs back when lightly toughed. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. 

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