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SANDERS’ STYLE ANGEL FOOD CAKE

SANDERS’ STYLE ANGEL FOOD CAKE

By Gloria Pitzer, as seen in… The Secret Restaurant Recipes Book (National Homemakers Newsletter, Pearl Beach, MI; Jan. 1977, p. 40).

I prefer angel cake unfrosted. Do not cut it with a knife. Tear it with one of the special implements sold for this purpose or with your fingers. It is delicious toasted the next day.

INGREDIENTS:

1 cup cake flour

1 ¼ cups sugar

1 cup egg whites (at room temperature)

¼ tsp salt

1 tsp cream of tartar

¾ tsp vanilla

¼ tsp almond extract

INSTRUCTIONS:

Sift flour with ¼ cup of the sugar. Add remaining sugar to the egg whites, while beating, adding only 2 TB at a time. Beat in salt and cream of tartar until foamy.

Then beat until stiff but not dry. Add flavorings and fold flour-sugar mixture in gently, until well blended. Turn into a well-greased and floured 10-inch tube pan.

Run the blade of a table knife through the batter to break any air bubbles that may cause cake to fall while it is baking. Bake in a preheated 325°[F] oven for about 1 hour. Remove from oven and invert to cool on countertop for 1 hour.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Michigan Apples

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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