Tuesday, July 14, 2009

Connie's Angel Food Cake

From Connie Lorenz:
My husband’s aunt gave me this recipe. It is an old family favorite. For years all family gatherings included this cake, which was always square. For years I searched for a square angel food cake pan, so was delighted when a friend found and sent me one.

Angel Food Cake

Sift and set aside:
1 cup sugar

Sift together four times:
1 cup cake flour
1/2 cup sugar

Beat slightly:
2 cups egg whites (approximately 12-15 eggs)

1/2 teaspoon salt

Beat until stiff, but still glossy

Lightly beat in the
1 cup of sugar with a wire whip, using
2 tablespoons at a time

Fold in flour and sugar mixture
1 teaspoon vanilla
2 1/2 tablespoon cream of tartar

After the vanilla:

1/2 teaspoon almond flavoring

Pour into tube pan and
Bake at 300 degrees for 15 minutes, then
350 degrees for 45 minutes or till done.

Invert pan and cool completely.(Needs to be elevated so if your pan does not have legs, invert center over glass bottle until cool)


Remove 3 tablespoons flour before sifting and add 3 tablespoons cocoa
The recipe says to leave out the flavorings, but I never do, and my family loves this cake.

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