Friday, 19 December 2014

Angel Loaf Cake


Angel Loaf Cake


½ cup sifted cake flour
¼ cup sugar
¾ cup (6) egg whites
½ teaspoon cream of tartar
Dash salt
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup sugar


1.                  Sift flour with ¼ cup sugar 2 times; set aside.
2.                  Beat egg whites with cream of tartar, salt, vanilla, and almond extract till stiff enough to form soft peaks but still moist and glossy.
3.                  Add remaining ½ cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.
4.                  Sift about 1/3 of flour mixture over whites; fold in.  Repeat, folding in remaining flour in two additions.
5.                  Bake in ungreased 9x5x3-inch loaf pan in moderate over (375°) for 25 minutes or until done.  Invert cake in pan; cool.

Angel Loaf Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Angel, Sponge Cakes”, page 80 of the Third Printing, 1970.


ShirleyAnn Pearman
Recipe Marketing



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