Servings: 42
Yield: 3 1/8 inch cakes
Notes: To add sugar-flour mixture by hand, remove bowl from machine and fold mixture into meringue, using wire whip or spatula, adding 1 cup at a time. Mix about five strokes after each addition.
VARIATIONS:
Chocolate Angel Food Cake. Substitute 1 1/2 oz cocoa for 1 1/2 oz flour.
Frozen-Filled Angel Food Cake. Cut each cake crosswise into three slices. Spread 1 pt softened strawberry ice cream on first layer and cover with cake slice. Spread second slice with 1 pt softened pistachio ice cream. Top with remaining slice. Frost top and sides with sweetened whipped cream (1 cup cream, 2 Tbsp powdered sugar, and 1/2 tsp vanilla per cake). Cover with toasted coconut. Freeze. Remove from freezer 1 hour before serving. Other ice cream or sherbet may be used.
Orange-Filled Angel Food Cake. Cut each cake crosswise into three slices. Spread Orange Filling (p. 199) between layers, and ice top and sides with Orange Butter Icing (p. 192).
Categories: Desserts
40 ounces egg whites (5 cups), fresh or frozen
1 teaspoon salt
2 tablespoons cream of tartar
24 ounces granulated sugar
1 tablespoon vanilla
1 teaspoon almond extract (optional)
12 ounces granulated sugar
12 ounces cake flour
1. Beat egg whites on high speed for 1 minute, using whip attachment. Be sure utensils are free from grease.
2. Add salt and cream of tartar. Continue beating until egg whites are just stiff enough to hold their shape.
3. Add 1 lb 8 oz sugar slowly while beating on medium speed.
4. Add flavorings. Continue beating on high speed for 2 minutes, or until mixture will stand in stiff peaks.
5. Mix 12 oz sugar and flour. Sift three times. Gradually add to egg white son low speed. Continue folding 2 minutes after last addition.
6. Scale into three ungreased tube cake pans, 1 lb 12 oz per pan.
7. Bake at 350°F for 50-55 minutes or at 400°F for 35 minutes. Invert cakes to cool.
Yield: 3 1/8 inch cakes
Notes: To add sugar-flour mixture by hand, remove bowl from machine and fold mixture into meringue, using wire whip or spatula, adding 1 cup at a time. Mix about five strokes after each addition.
VARIATIONS:
Chocolate Angel Food Cake. Substitute 1 1/2 oz cocoa for 1 1/2 oz flour.
Frozen-Filled Angel Food Cake. Cut each cake crosswise into three slices. Spread 1 pt softened strawberry ice cream on first layer and cover with cake slice. Spread second slice with 1 pt softened pistachio ice cream. Top with remaining slice. Frost top and sides with sweetened whipped cream (1 cup cream, 2 Tbsp powdered sugar, and 1/2 tsp vanilla per cake). Cover with toasted coconut. Freeze. Remove from freezer 1 hour before serving. Other ice cream or sherbet may be used.
Orange-Filled Angel Food Cake. Cut each cake crosswise into three slices. Spread Orange Filling (p. 199) between layers, and ice top and sides with Orange Butter Icing (p. 192).
Categories: Desserts
40 ounces egg whites (5 cups), fresh or frozen
1 teaspoon salt
2 tablespoons cream of tartar
24 ounces granulated sugar
1 tablespoon vanilla
1 teaspoon almond extract (optional)
12 ounces granulated sugar
12 ounces cake flour
1. Beat egg whites on high speed for 1 minute, using whip attachment. Be sure utensils are free from grease.
2. Add salt and cream of tartar. Continue beating until egg whites are just stiff enough to hold their shape.
3. Add 1 lb 8 oz sugar slowly while beating on medium speed.
4. Add flavorings. Continue beating on high speed for 2 minutes, or until mixture will stand in stiff peaks.
5. Mix 12 oz sugar and flour. Sift three times. Gradually add to egg white son low speed. Continue folding 2 minutes after last addition.
6. Scale into three ungreased tube cake pans, 1 lb 12 oz per pan.
7. Bake at 350°F for 50-55 minutes or at 400°F for 35 minutes. Invert cakes to cool.
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