Angel Food Cake
 
 
first, before i type in the recipe, there are two things you need to know 
about "sponge cakes": do not overbeat the egg whites -- they need to be 
beaten until they hold a peak but are still glossy; second, you turn them 
upside down (over a funnel or soda pop bottle if your form doesn't have 
ridges). also, do not over mix, just fold in gently. so here's one that 
works...it's from my old sunset basic cooking book, page 180: 
 
 
1 cup  sifted cake flour
1-1/4 cup  sugar
1-1/2 cup  (about 12) eggs whites
1/2 tsp  salt
2 tsp  cream of tartar
1-1/2 tsp  vanilla or almond extract
 
preheat oven to 375 degrees f. sift together flour and 1/2 cup of the 
sugar; sift again and set aside. in a large bowl, beat egg whites with 
mixer until frothy. add salt and cream of tartar and continue beating 
until soft peaks form. add the remaining 3/4 cup sugar, 2 tablespoons at 
a time, beating well after each addition; continue beating until stiff 
peaks form (do not overbeat). with a spatula, fold in vanilla. sprinkle 
flour mixture, about 1/4 cup at a time. over stiff whites, each time 
gently folding in just until blended. pour batter into an ungreased 10-8 
inch tube pan and gently smooth top. slide rubber spatula into batter and 
run it around pan to eliminate large air bubbles. bake for 30 to 35 
minutes or until crust looks golden and springs back when gently touched. 
remove pan from oven, and immediately turn upside down (this prevents cake 
from shrinking and falling). leave cake in this position until completely 
cooled. remove from pan if desired. 
 
makes about 12 servings. 
 
 
-- 
(ID: 10373) Mirror: rec.food.recipes: Sun, Oct 19, 2003


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