"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Angel Food Cake Recipe

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

Contributor:  
Contributor:  
Christina McAdow
Added: Saturday, August 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sifted cake flour
1 1/2 cups sifted powdered sugar
1 dozen jumbo eggs - use only whites, put whites in a large bowl
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 cup granulated sugar
1 1/2 tsp. vanilla

Directions:
Directions:
Heat oven to 375. Sift the cake flour and powdered sugar together 3 times and set aside. Beat egg whites, cream of tartar and salt with wire whip or mixer until foamy. Graduallly add sugar 2 Tbsp. at a time. Beat until meringue holds stiff peaks. Fold in vanilla. Sift flour and sugar mixture gradually over meringue mixture - fold in gently just until mixture disappears. Put batter into ungreased 10 inch tube pan. Gently cut through batter with knife. Bake 30-35 mins. until top springs back when lightly touched. Invert on pop bottle, hang until cooled. Serve with strawberries, whipped cream or frost with favorite frosting.

Number Of Servings:
Number Of Servings:
8-9
Preparation Time:
Preparation Time:
Quite awhile - be patient
Personal Notes:
Personal Notes:
Anyone who has not had this cake will notice the difference immediately between Christina's and Betty Crocker's Angel Food. Is good without frosting or berries - you won't believe it!

 

 

 

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