BARB DAY
1 c Cake Flour;sifted
1 1/4 c Sugar; granulated/sifted
1 c Egg whites
1/4 ts Salt
1 ts Cream of tartar
3/4 ts Vanilla
1/4 ts Almond extract
Sift flour once, measure, add 1/4 cup sugar, and sift together four times.
Beat egg whites and salt with rotary egg beater or flat wire whisk. When
foamy, add cream of tartar and continue beating until eggs are stiff enough
to hold up in peaks, but not dry. Add remaining I cup sugar, 2 tablespoons
at a time, beating with rotary egg beater or whisk after each addition
until sugar is just blended. Fold in flavoring. Then sift about 1/4 cup
flour over mixture and fold in lightly; repeat until all is used. Turn into
ungreased angel food pan. Cut gently through batter with knife to remove
air bubbles. Bake in slow oven (325 degrees F) 45 to 50 minutes Remove from
oven and invert pan 1 hour, or until cold. Spread Raspberry Icing thinly on
top and sides of cake. Angel Food Cake is often served plain or sprinkled
lightly with confectioners’sugar. For Large Angel Food Cake, use above
recipe, increasing sugar and egg whites to 1 1/2 cups each. Add 1/4 cup of
the sugar to flour and 1 1/4 cups to egg whites. Bake in slow oven (325
degrees F) 1 hour. Note: Remove eggs from refrigerator several hours be-
fore using. They beat up lighter and more easily when at room temperature,
and give increased fineness of grain and delicacy of texture to angel food
cakes. Kate Smith Collection 1940 Published by General Foods Barb From
Barb Day’s Database
From
Yields
1 Servings