"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lauren's Angel Food Cake Recipe

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This recipe for Lauren's Angel Food Cake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, July 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups egg whites (11 to 13 whites)
1 1/8 cups sifted cake flour
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 scant teaspoon almond extract

Directions:
Directions:
Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup sugar together 5 times.

Put egg whites and salt into large bowl of mixer. Beat until foamy. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not over-beat until dry. Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended, about 1 1/2 minutes. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in quickly. Pour into 1-inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 minutes until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. Turn cake upside down over a ketchup bottle to cool. DO NOT TOUCH CAKE until it is completely cooled. (doing so will cause cake to sink)

 

 

 

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