Wednesday, 12 March 2014

A recipe bought to you...


1 cup cake and pastry flour
1 cup granulated sugar
8 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup icing sugar, sifted
1/2 teaspoon vanilla extract
2 cups sugar
2/3 cup water
1/2 teaspoon cream of tartar
1/8 teaspoon salt
4 unbeaten egg whites
1teaspoon vanilla


  1. Preheat the oven to 325 F.

  2. Sift the flour and granulated sugar and set aside.

  3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla. Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily.

  4. Scrape the batter into a 10-inch ungreased tube pan, spread it to level.

  5. Bake for 30-35 minutes, until it springs back when gently pressed. Let cool completely.

  6. For the frosting, Combine the sugar, water, cream of tartar and salt in a saucepan. Cover and bring to a boil. Uncover and stir until the sugar dissolves.

  7. Meanwhile, place the egg whites in the mixing bowl of an electric mixer. Beat at high speed until soft peaks form. Slowly pour the sugar mixture into the egg whites while the mixer is running. Continue beating until the mixture has cooled and is light and fluffy, 5-7 minutes. Add the vanilla

  8. Frost the cake immediately.

  9. Original Angel Food Cake With Fluffy White Frosting Recipe found at Grandmothers Kitchen Recipes.

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