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Angel Food Cake Supreme Recipe

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This recipe for Angel Food Cake Supreme is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sifted cake flour
1 1/4 c. sifted powdered sugar
1 1/2 c. (12) egg whites
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
Directions:
Directions:
Sift flour and powdered sugar three times. Beat egg whites with cream of tartar, salt, vanilla and almond extract until stiff enough to stand in soft peaks, but still moist and glossy. Beat in sugar. Continue to beat until the meringue holds stiff peaks. Sift about 1/4 flour mixture over egg whites; fold in lightly with a down-up-and-over motion, turning the bowl. Fold in remaining flour by fourths. Bake in ungreased 10-inch tube pan in moderate oven, 375° about 30 minutes or until done. Invert pan and cool.
Personal Notes:
Personal Notes:
I had asked Alice Hink Hinrichs (daughter of Ruth and Roger Hink) if she would be willing to do some checking with her mom to see if a recipe or two were passed on from Minnie Limback to her daughter Elizabeth (Lizzy). After some digging with several of Lizzy's daughters, it is thought that all of Lizzy's cookbooks were sold at her auction.
Alice sent me a newspaper clipping of Velma Hinck's recipes where she mentioned that some of the recipes came from her mother (Angel Food Cake Supreme and Follow-up Cake). The article states, "Mrs. Hinck is experienced in making the cake some homemakers shy away from making because of its fine texture - angel food. Because her late mother (Elizabeth Brunkhorst) was diabetic and limited with sugar intake, Mrs. Hinck often baked angel food cakes which contain little sugar for her. To make use of the remaining dozen egg yolks, she baked a second tube cake, appropriately titled Follow-up Cake."

 

 

 

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