Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Angel Food Cake
| 1 cup sifted Swan’s Down Cake Flour |
| ¾ cup + 2 TBLS sugar, sifted |
| 1 ½ cups (12) egg whites (use large eggs) |
| 1 ½ teaspoons cream of tarter |
| ½ teaspoon salt |
| ¾ cup sifted sugar |
| 1 ½ teaspoons vanilla extract |
| ½ teaspoon almond extract |
Have tube pan ready. Do not grease!!!!! Preheat oven to 350.
Measure flour and first noted sugar and put in a sifter. Sift together three times and set aside.
Put egg whites, cream of tartar, and salt in a large mixing bowl. Beat on high with mixer until foamy; gradually add second amount of sugar, two tablespoons at a time, while still beating. Continue beating until mixture forms stiff peaks.
Fold in flavorings.
Gradually sift sugar and flour mixture over meringue (a bit at a time) and fold gently until mixture disappears.
Pour into tube cake pan and bake 35 minutes. Invert on bottle to cool.
Slice and top with fruit of choice!
NOTE: This is a recipe from a good friend here in Ft. Myers and it is a wonderful cake! She said she has never measured the egg whites, just uses a dozen large eggs. When I separated them, I did it one at a time in a bowl, putting each egg white into my Kitchen Aid bowl as I did them. Mother had told me to do that in case a yolk broke, and the fourth one I opened DID break! I also measured the flour and put it in a sifter, then the sugar on top of it. I spread out two pieces of wax paper and sifted them back and forth the three times. Then I sifted the second bit of sugar, as called for in the recipe. When I folded that mixture into the egg whites, I put it back in the sifter and sifted it a bit at a time over the whites and folded them into the egg white mixture. And I did not find a bottle that fit my tube pan, so I put cookie racks on top of two of my pottery utensil holders and inverted the cake on that.