Canfield fair angel food cake

12 servings

Ingredients

Quantity Ingredient
12 Egg whites (1 1/2 cups)
1½ cup Sifted powdered sugar
1 cup Sifted cake flour
1½ teaspoon Cream of tartar
¼ teaspoon Salt
1 cup Granulated sugar
1½ teaspoon Vanilla
½ teaspoon Almond extract

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Julie Herron of Salem, Ohio, uses her mother's recipe for her angel food cake. It won Julie a blue ribbon at Ohio's Canfield Fair.

1. Allow egg whites to stand at room temperature for 30 minutes.

2. Sift together powdered sugar and flour; set aside.

3. In a large mixing bowl, beat whites, cream of tartar and salt till foamy.

4. Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed till stiff peaks form.

5. Quickly beat in vanilla and almond extract. Sprinkle flour-sugar mixture, ¼ cup at a time, over beaten egg whites, folding in gently just till flour-sugar mixture disappears.

6. Push batter into an ungreased 10-inch tube pan. Gently cut through batter with a knife or spatula to remove large air pockets.

7. Bake in a 375-F oven for 35 to 40 minutes or till top springs back when touched lightly with your finger. Invert cake in pan on a funnel and let the cake hang till completely cool. Loosen the sides of the cake with a narrow-bladed spatula or knife; remove cake from pan.

Makes 12 servings.

Note: For easy entertaining, serve fresh fruit and fruit sauce over the cake. Source: Midwest Living, August 1995

Related recipes