Angel food cake


1 cup cake flour
1 1/4 cup sugar
1/4 tsp salt
1 cup egg white
1 tsp cream of tartar
1 tsp vanilla
1/4 tsp almond extract
Boiled icing
1 1/2 cup sugar
1/4 tsp cream of tartar
3/4 cup water
1/4 tsp salt
3 egg white
1 tsp vanilla
1/4 tsp almond extract

How to prepare

Sift flour once, measure and sift four more times. Measure sugar and sift or roll if coarse. Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry. Fold in the sugar, one tbsp at a time, then the flour in the same manner. Add flavorings. Bake in an angel cake (tube) pan in a 275 f. Oven for 30 minutes, then increase the heat to 300 f. After the cake has risen to its full height, and bake 15 minutes longer or until the cake shrinks slightly and is well browned. Remove from oven and invert pan until cake is cold. Remove from pan and ice if desired. The cake in the illustration is iced with boiled icing tinted yellow, and settled in a nest of coconut tinted green. The green leaves are mode with green icing. The flowers are cut from marshmallows, and tinted with violet coloring. Boiled icing: mix sugar, cream of tartar and water and cook over low heat until syrup spins a thread (240 f). Meanwhile, add salt to egg whites and beat with a flat beater until stiff. Pour syrup in a thin stream over the egg whites; add flavorings. Beat until the right consistency to spread. Yield: 12 servings.

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