"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Angel Food Cake Recipe

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This recipe for Angel Food Cake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Halupnick - North Tama
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cake flour
3/4 c. sugar
1 1/2 c. egg whites (1 dozen)
1/4 tsp. salt
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla flavoring
1/2 tsp. almond flavoring
3/4 c. sugar

Directions:
Directions:
Preheat oven to 375.
Set out tube pan. DO NOT GREASE.
Sift and measure the flour.
Add 3/4 c. sugar to the flour and sift together 3 times. Set to the side on waxed paper.
Measure the egg whites and place in a large mixing bowl.
Beat the egg whites using an electric mixer on high speed until the whites are foamy.
Add the cream of tarter, salt and flavorings while continuously beating.
Gradually add 3/4 c. sugar, 2 T. at a time. Continue beating until the meringue holds soft peaks.
Sprinkle the flour-sugar mixture over the top of the meringue, 2 T. at a time. Gently fold in the flour mixture.
Pour batter into ungreased tube pan. Gently cut down through the batter to remove large air pockets.
Bake for 30-35 minutes or until the top springs back when gently touched.
Remove from oven and invert pan to cool.

Personal Notes:
Personal Notes:
We make this in the egg unit. Best angel food cake I've had!

 

 

 

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