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

Angel Food Cake Recipe

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This recipe for Angel Food Cake, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Martin
Added: Tuesday, July 29, 2008


1 C. cake flour or regular
3/4 C.+ 2 T. sugar
1 1/2 C egg whites
1 1/2 tsp. cream or tartar
3/4 C. sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
Optional flavors:
coconut: 1 C coconut
chocolate: 1/4 C. less flour add 1/4 C. coco
marble: add 2 T. shifted coco to 1/2 batter circle pan 5 times to swirl
Lemon swirl: Beat 4 egg yolks 4-5 minutes. Add 1 tsp. lemon extract. Omit almond extract. Fold 1 tsp. vanilla into 1/2 batter.
cherry: Dry 1/2 to 1 C. maraschino cherries (chopped fine) on paper, fold into batter.

Sift first 2 ingredients 3 or 4 times. Set aside. Beat till foamy, egg white, cream of tarter, sugar, vanilla, almond extract, salt. Beat till stiff and glossy (don't under beat). When peaks stand straight up add flour and sugar mixture 1/4 C. at a time. Bake in tube or loaf pan. 375 for 30-35 minutes. Don't under bake. Can add optional flavors if desired.




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