Angel food cake (richard cole)

Yield: 2 servings

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My MIL made it out to California from Missouri to pay blackmail to me for marrying her daughter almost 40 years ago. Her claim to fame is and has been for over 50 years her angel food cakes. They usually go for hundreds of dollars at their local charity auctions. Hmmm...come to think of it that would have been cheap- er than marrying her daughter...

Well here is the recipe. Follow the directions exactly. This cake is art as much as science. 1¾ cups egg whites ++after all eggs are different sizes. 1 ½ Teaspoon cream of tartar. This must be fresh! ½ Teaspoon salt 1 Cup cake flour 1 ½ Cups powdered sugar 1 Cup granulated sugar 1 Teaspoon vanilla Sift flour and powdered sugar together four times. Using an electric mixer beat egg whites and salt together until foamy. Add cream of tarter and continue beating until soft peaks are formed. Then add granulated sugar and continue beating until very glossy. The batter should form stiff peaks when the beaters are removed. Using a wire whip fold in sifted dry ingredients in one-thirds. Do NOT preheat oven. Bake cake in 10 inch tube pan for 35 minutes at 375 degrees. (The 35 minutes includes the warm up time for the oven. Allow cake to cool 3 hours before removing from the pan ++over- night if you can wait that long. I can't! This recipe honed to a fine art by Aileen Pfieffer Odneal, my MIL. Shared by Richard Cole who figures he didn't get too bad a deal..

Submitted By PAT STOCKETT On 05-12-95

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