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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

~Angel Food Cake and Variations Recipe

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This recipe for ~Angel Food Cake and Variations is from A Special "Brand" of Cooking, 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:  
12 egg. whites, (room temperature)
1 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
1 c. flour, (best with cake flour)
1 tsp. vanilla
1/4 tsp. almond, optional
Directions:
Directions:
Oven: 350º
Beat egg whites with salt added until foamy, then add cream of tartar and beat until bowl can be turned upside down without spilling. Add sugar and beat more, then vanilla. Lastly add flour and bake in ungreased tube pan 45 minutes. Remove pan from oven and invert on a bottle to cool.

Variation: Chocolate Angel Food Cake: Replace 1 T. flour with 1 rounded T. cocoa and increase sugar to 1 1/2 c.; mix and bake as for regular cake.

Optional Glaze: 1 1/2 c. sugar, 3/4 c. cream, 1 T. syrup-boil until it forms a very soft ball, stir in 1 tsp. vanilla and beat to desired consistency. Drizzle over cake.

Optional Lemon Sauce: In top of a double boiler, mix the juice of 2 lemons with the juice of 1 orange and enough water to make 2 cups of liquid. Add 1 c. sugar, 2 eggs, beaten and 1 heaping T. flour. Cook until thick; cool. Serve over broken pieces of Angel Food Cake (Esther Pote)

Angel Food cake, or Angel cake, is a type of sponge cake originating in the United States that first became popular in the late 19th century. It is so named because of its airy lightness that was said to be the "food of the angels". Angel food cake should be cut with a serrated knife, as a straight-edged blade tends to compress the cake rather than slice it.

 

 

 

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