This is what I thought to be a weird cake procedure. I went ahead and made it and have been baking it ever since. The last ten years I moved to an apartment which has different tempermental stove and have only made it twice. I recommend that you know your oven temperature well and is accurate. This is between an Angel Food Cake and a Moist White cake. Very good served plain or with fruit and whipped cream. Give it a try.
1Sift the flour and sugar together until well blended.
2Add boiling water, stiring until blended, and let stand until cold, or over night.
3Add baking powder, vanilla, and almond to the cooled mixture.
In a large clean bowl place your egg whites.
4Beat egg whites until broken and frothy.
5Add a pinch of salt, and the cream of tartar.
6Beat the egg whites until stiff but not dry.
7Fold the stiff whites into the first cold batter mixture.
8Place in an Angel Food tube pan.
Preheat your oven to 250 degrees, rack in centre.
9Bake for 15 minutes, at 250 degrees
Increase heat without opening door or removing cake to 300 degrees, and bake for 20 minutes,
Increase heat again without opening door or removing cake to 350 degress, and bake for 15 more and final minutes.
10Remove from oven and cool completely in pan upside down as you would a Angel Cake.
11When completely cooled, run a knife around outer edge, and around tube to remove cake.
12Tips, use a two piece tube pan. When I first read this recipe I didn't know if the pan should be greased or ungreased, turned upside down or left right side up for cooling. So I went with trial and error and treated it as an angel cake, and it worked fine. If you use a one piece tube pan I would place a piece of parchment on bottom for easy removal.
Also please use both of the teaspoon each of vanilla and almond the combination makes the true flavour of an angel cake.
13Please try the recipe, I am sure you will enjoy it very much. This is one cake just like grandmas.
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