Friday, July 05, 2013

Angel Food Cake (Betty Crocker, 1970)

  • 1 cup cake flour
  • 12 egg whites
  • 3/4 cup plus 2 tablespoons sugar
  • 1-1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoons vanilla
  1. Preheat oven at 375°
  2. Combine cake flour and 3/4 cup sugar plus 2 Tablespoons sugar.
  3. In another large mixer bowl beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remove mixer bowl.
  4. Gently fold in flavorings. Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue, folding in gently until flour mixture disappears. Push batter into ungreased tube pan. Gently pound the bottom of the pan on a hard surface (countertop) to remove air pockets.
  5. Bake 30-35 minutes until top is browned and springs back when touched with finger. Invert pan over bottle until completely cool.

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