Wednesday, September 2, 2009

Angel Food Cake

Angel Food Cake
1 cup plus 2 tbsp. cake flour
1 cup sugar
1/2 tsp. salt
1 3/4 cups egg whites (room temperature)
2 heaping tsp. cream of tartar
1/2 cup sugar
1/2 tsp. almond extract
1/2 tsp. vanilla

Sift flour and sugar 3 times. Place egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peaks). Add 1/2 cup sugar slowly, close to beater. Add almond extract and vanilla. Beat until quite stiff but not dry. Add sifted sugar and flour mizture by fourths. Mix on low speed 10 seconds after each of first 3 additions and 20 seconds after last addition. Scrape down sides constantly during this mixing. Pour batter into 10-inch ungreased tube pan. Bake at 400 degrees F. for approximately 30 minutes. Remove from oven and allow to cool in inverted pan.

2 comments:

  1. I have two stories to illustrate what a great teacher Mom was in the 4-H program. In the 4-H Club program county and state fairs play a big part. To start with you take your cooking or sewing to the county fair and if it is a superior product you get to take it to the state fair competition. This story takes place at the state fair competition. Two different sets of judges were judging the baked goods. One set of judges said to the other, “Hey, you need to come over here and taste this angel food cake. It is the best one we have ever tasted and it is from Weber County. “The other set of judges said, “We have the best tasting angel food cake and it is from Salt Lake County.” Well, both cakes came from Mom’s recipe and Mom’s teaching her granddaughter Laralee Gooch from Weber County and her grandson Richard Drake from Salt Lake County. She really knew how to teach homemaking skills.

    Another story takes place at the Salt Lake County 4-H Meal Preparation Contest. Two granddaughters, Cathy Drake and Anne Drake, were setting the table using their thumbs to get the utensils and napkins lined up just right. The judge asked, “Who is your 4-H leader?” And they said, “Emily Drake.” And she said, “I thought so.” She was my 4-H teacher too and she taught me to use my thumb like that too.

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  2. With this recipe we only used the beaters to beat up the egg whites and then when you added the flour mixture you used a wooden spoon and folded the flour mixture into the egg whites. The first three times Grandma had me count 12 folds. Then when you added the final flour you "folded" or counted 15 times. I think it is just enough to dampen all of the flour. My in-laws love this recipe and always request that I make angel food cake for them. When they asked Grandma how to make it she said that I really needed to demonstrate to them how to make it. Not just give them the recipe

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