Elaine's Angel Food Cake
When my children were babies I started feeding them eggs by cooking the egg yolks alone because the egg yolks are more digestible than egg whites for babies. I reserved the whites until I had enough for a cake. My husband said he liked it when we had new babies because we got to have Angel Food cake.
This is a favourite company dessert, often served with fresh fruit and whipped cream.
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- 1 c
- swansdown cake flour
- 1 c
- egg whites
- 1/4 tsp
- 1 tsp
- cream of tartar
- 1 1/4 c
- granulated sugar, sifted
- 3/4 tsp
- vanilla extract
- 1/4 tsp
- almond extract
1Remove eggs from refrigerator several hours before using. They beat up lighter and more easily when at room temperature, and give increased fineness of grain and delicacy of texture to angel food cakes.
2Sift flour once, measure, and sift 4 more times.
3Beat egg whites and salt with the whisk attachment on your mixer. When foamy, add cream of tartar and continue beating until egg whites are stiff enough to hold up in peaks, but not dry.
4Fold in sugar carefully, 2 tablespoons at a time until all is used.
Fold in flavouring.
5Then sift a small quantity of flour over mixture and fold in carefully; continue until all is used.
6Turn the batter into an ungreased angel food pan and bake in a slow oven for at least one hour.
Begin at 275 degrees F. and after 30 minutes increase the heat slightly to 325 degrees F. and bake for 30 minutes more.
7Remove from oven and invert pan for 1 hour, or until cold.