Friday, 19 December 2014

Angel Loaf Cake

ANGEL LOAF CAKE










Angel Loaf Cake

Ingredients

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

Method

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.




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

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