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Angel Cake Recipe

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This recipe for Angel Cake, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Scott
Added: Sunday, September 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups sifted cake flour,
1/2 cup sifted sugar,
1 1/2 cups egg whites (about 12-13),
1/4 tsp. salt,
1 1/4 tsp. cream of tarter
1 tsp. vanilla,
1/2 tsp. almond extract,
1 1/3 cups sifted sugar

Directions:
Directions:
Sift together flour and 1/2 cup of the sugar four (4)times. Combine egg whites cream of tarter, salt, vanilla and almond flavoring in a large glass or stainless steel bowl. Beat with a beater until soft peaks form. Add the remaining sugar in 4-5 additions, beating until well blended each time. Using a large spoon or open wire spoon whisk, fold in the flour mixture in 4-5 additions turning the bowl often. Pour into ungreased 10 inch tube pan and Bake at 375 F for 35-40 minutes. Cool cake upside down resting on neck of a wine bottle if the pan does not have cooling legs. When cool, loosen sides and remove.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour plus cooling time.
Personal Notes:
Personal Notes:
Do not use any wooden spoons, plastic bowls or utensils to make the cake, and be sure all of the bowls and utensils are free of oil or grease. If I do not have cake flour, I just use all purpose flour and remove 1 T. of the flour.

 

 

 

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