"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Imogene's Angle Food Cake Recipe

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This recipe for Imogene's Angle Food Cake, by , is from The Sacra 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!

Contributor:  
Contributor:  
Pam Hankins

Category:
Category:

Ingredients:  
Ingredients:  
1 C cake flour
1 tsp cream of tartar
1 tsp vanilla
tsp salt
1 C Sugar
12 egg whites (room temp)
⅓ C water

Directions:
Directions:
Preheat to 350 degrees

In food processer spin sugar apr 2 min until super fine. Sift of sugar into cake flour and add salt, mix to combine.

Whip egg whites, water, vanilla, cream of tarter about 2 minutes by hand then switch to hand mixer until stiff peaks. Sift in reserved sugar at medium speed.
Dust top of egg and sugar mixture with flour mixture and fold until combined.

Pour into angle food cake pan (like a bunt pan but the center lifts out). DO NOT line or grease. It needs to stick to pan.
Bake 35 minutes, Cool completely upside down on a raised surface that allows the steam to escape. When cooled using a butter knife, release cake from outer side of pan and remove inner center. Then release from center cone, and finally release from bottom of pan.

Personal Notes:
Personal Notes:
Is best to invert cake onto a glass bottle to cool, old soda bottle, olive oil bottle ect.

 

 

 

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