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OF THE 1940'S & 50'S







Angel Food Cake  angelcake.WMF (31660 bytes)

Feathery light and deliciously sweet, angel food cake is one of those treats that can stand on its own.  It's even better when covered with fresh berries or drizzled with chocolate syrup.    Enjoy!

Your Host,  Brad

1 1/2 cups sifted cake flour
12 egg whites
1 1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
1 1/3 cups sugar

For this recipe, you really need to sift the flour several times for a truly light, fluffy cake.  Set the flour aside.

angelpan.WMF (8020 bytes)Beat egg whites and next 4 ingredients at high speed with an electric mixer until soft peaks form; this will take about 4 to 5 minutes.  Gradually add sugar, 1/3 cup  at a time, beating until blended after each addition.  Fold in flour.  Pour batter into an ungreased 10-inch tube pan.

Bake at 375 for 35 minutes.  Invert pan on a wire rack, and let stand about 1 hour or until cake is completely cool.  Run a knife around cake to loosen edges.


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