"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
This recipe for Yellow Angel Cake w/topping, by Suzan Bryner, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cake: 6 egg yolks 1/2 c. cold water 1 1/2 c. sugar 1/2 tsp. vanilla extract 1/2 tsp. lemon extract 1 tsp. orange extract 1/4 tsp. almond extract 1 1/2 c. cake flour 1/4 tsp. salt 6 egg whites 3/4 tsp cream of tartar
Topping: 5 egg yolks beat until light 1 c. sugar juice of 2 oranges and rind of 1 orange juice of 1/2 lemon whipping cream
Cake: Beat egg yolks till thick and lemon colored. Add cold water and continue beating until thick. Add sugar gradually, then extracts. Fold in flour sifted with salt a little at a time. Beat egg whites until foamy. Add cream of tartar and beat till they hold points. Fold in egg yolk mixture. Bake in ungreased tube pan in slow oven at 325º for 1 hour. Invert to cool. Topping: Cook in double boiler for 20 minutes. Cool (can be stored in fridge). Add 2 cups whipped cream.
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