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.
See also…
