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Full Online Book HomeLearning KitchenCakesandfrostings - Different Angel Food Cake
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Cakesandfrostings - Different Angel Food Cake Post by :mikefilsaime Category :Learning Kitchen Author :Unknown Date :December 2011 Read :779

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Cakesandfrostings - Different Angel Food Cake

1 1/3 c Cake flour
1 3/4 c Sugar
3/4 ts Salt
1 3/4 c Egg whites -- (about 12 egg-whites)
1 tb Fresh lemon juice
1 1/2 ts Vanilla
6 Egg yolks
2 tb Grated orange rind Strawberries -- garnish

Position oven rack in lower third of oven. Heat oven to 375°.

Mix 3 tbsp flour and 3 tbsp sugar in medium-size bowl. Sift remaining flour, 3/4 cup sugar and salt, twice, onto waxed paper.

Beat whites and juice in large bowl at medium speed until soft peaks form. Gradually beat in remaining sugar until glossy peaks form. Beat in vanilla. Add yolks and rind to flour mixture in medium-size bowl. Beat at high speed until pale yellow and ribbon forms when beater is lifted, 3 minutes.

Fold sifted flour mixture into egg whites in 3 additions. Remove a third of whites mixture; fold into yolk mixture.
Alternately spoon yellow and white batters into ungreased 10-inch tube pan. Run thin, long knife through batter, swirling batter together.

Bake in 375° oven for 35-40 minutes, until golden and wooden pick inserted in top tests clean. In vert pan onto bottle to cool. Run thin knife around edges; remove cake from pan.
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-------- ------------ -------------------------------- 2 large lemons 1 cup cake flour 1/2 cup confectioner's sugar 1 2/3 cups egg whites -- about 12 to 14 large egg whites 1 1/2 teaspoons cream of tartar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 1/4 cups granulated sugar Lemon Sauce: 1 large lemon 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon butter or margarine 2/3 cup water Prepare Angel Food Cake: Preheat oven to 375 degrees F. From lemons, grate 2 teaspoons peel and squeeze 1 tablespoon juice; set aside. On waxed paper, mix flour and confectioners' sugar; set aside. In large bowl, with

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1 1/2 c. granulated sugar 1/2 c. water 6 egg whites and yolks, beaten separately 1/4 tsp. salt 1 c. cake flour, sifted once, measured and sifted 3 more times with 3/4 tsp. cream of tartar 1 tsp. vanilla Boil sugar and water until it spins a thread. Pour syrup in fine thread over stiffly beaten egg whites, to which the salt has been added. Beat until cool. Then add well beaten egg yolks by folding them in. Last, fold in small amount at a time of the flour and cream of tartar mixture. Pour into angel food cake pan that