Yield: 12 Servings
|1½ cup||Egg whites (about 10); at room temp|
|1 teaspoon||Cream of tartar|
|1 teaspoon||Vanilla -and-|
|½ teaspoon||Almond extract; or rosewater, ornage flower water; white rum; bourbon, or whatever is appropriate to the cake|
Date: Sun, 3 Mar 96 08:42:45 PST From: eboyd@...
Sift the flour, sugar, and salt together 3 times. Beat the egg whites with the cream of tartar, slowly at first, then increasing the speed. When the whites are quite frothy, slowly sift in the sugar, beating hard, until firm peaks form. Slowly sift the flour over the whites.
Turn into the ungreased tube pan and bake in an oven preheated to 325 for about 50 minutes, until the cake browns well and is slightly resistant to the touch. Cool inverted over a rack. Loosen sides and bottom, if necessary, with a thin knife or spatula to free the cake. Serve at room temperature.
SNOWBALLS:Tear an Angel Food Cake (above) into balls about the size of an egg using 2 forks. Coat each ball with whipped cream and roll in freshly grated coconut. Chill well before serving. This very old and clever use of leftover or slightly stale cake is generally adored by children, especially in the heat of summer. Often it is served at birthday parties with a candle in each serving, a play on fire and ice.
CHOCOLATE ANGEL FOOD CAKE--15-18 servings: Make the Angel Food Cake (above) recipe, but in place of 1 cup flour, use ¾ cup flour and ⅓ cup cocoa.
Sift flour and cocoa together 3 times. Proceed as for regular Angel Food Cake. When cool and turned out, split twice for 3 layers. Ice between layers and over outside with Two Whiskey Chocolate Mousse (see recipe).
SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 308-309) MM-RECIPES@...
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