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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Angel Food Pound Cake Recipe

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This recipe for Angel Food Pound Cake is from The Sneed Family Cookbook Project, 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 -1/4 c. Egg whites (about 9)

1-1/2 cups sugar, divided

1 cup cake flour

1-1/4 tsp. cream of tartar

1 tsp. almond extract

1/4 tsp. vanilla extract

1/4 tsp. salt
Directions:
Directions:
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 sugar and flour together twice; set aside.
2. Place oven rack in the lowest position. Preheat to 350º. Add cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
3. Gently spoon in to a un-greased 10-in. pan. Cut through butter with a knife to remove air pockets. Bake for 40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
"Excellent!" -Charlie Sneed

 

 

 

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