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Angel Food Cake
Light, fragrant, moist, and sweet enough to serve
without frosting. My mother often served this cake
to company or for special occasions.
She had enough practice to know how to make it
come out just right every time, and she had the
right size cake pan, (a deep 10 inch tube pan),
which she used pretty much only for this cake.
Using a stand mixer with the wire whisk beater is
the best way to go in order to whip the egg whites
into stiff peaks in a timely manner.
Whisking by hand might take 30 or 40 minutes,
and I wouldn’t want to find out exactly.
I only have a hand mixer on hand and using that
took around 20 minutes, and I probably could have
whipped the egg whites a little longer for a better
result. The recipe uses 12 egg whites, so it is good
to make this if you have them on hand after
making something else, or if you have a plan for
using a lot of yolks.
Ingredients & Method:
Measure and sift together 3 times...
1 cup sifted cake flour or unbleached flour (measure after sifting)
⅞ cup sugar
Measure into a large mixing bowl (the bowl of a stand mixer)...
1½ cups egg whites (12) at room temperature
1½ teaspoon of cream of tartar
¼ teaspoon salt
1½ teaspoon vanilla extract
½ teaspoon almond extract
Beat the ingredients in the bowl until foamy,
then Gradually add 2 tablespoons at a time…
¾ cup sugar
Continue beating until meringue holds stiff peaks.
Sift the flour-sugar mixture gradually over the
meringue, and fold it in gently just until it disappears.
Push the batter into the ungreased tube center pan.
Gently cut through the batter with a sharp knife in
circles to break air bubbles. Bake in a 375 degree
oven for 30 to 35 minutes until cake tests done.
(No imprint remains when finger lightly touches
the top of the cake.) Invert the cake and let it
hang until cold.
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