Tip: I have always separated eggs by pouring them back and forth in the shells draining out the whites. That is what Mom always did. I just saw a chef on TV putting them into a bowl and gently scooping up the yolks in his hand. What an improvement over my old method! I did break one at a time in the bowl just in case a yolk broke.
This how it filled the pan.
And this is the first slice
DH thought it was the best one he had ever tasted but he always says that! I did agree that it was delicious and very, very tender.
Here is her recipe:
Angel Food Supreme BC style
1 cup cake flour (always sift before measuring)
12 egg whites
3/4 cup plus 2 T sugar (I sifted this too to remove any larger grains)
1-1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1-1/2 tsp vanilla
1/2 tsp almond extract (I may cut back this a little next time)
Heat over to 375°.
Stir together flour and first amount of sugar, set aside.
In large very clean mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 Tbls at a time, beating on very high speed until meringue holds stiff peaks.
Gently fold in flavorings. Sprinkle flour/sugar mixture over egg whites, 1/4 cup at a time, folding in gently (by hand)until flour disappears.
Push batter into ungreased tube pan. Cut through batter gently to remove air bubbles.
Bake 30-35 minutes or until top springs back and looks dry between brown patches. Mine took 35 minutes. Invert pan over tall funnel shaped bottle (I used a soy sauce bottle)leave until completely cool. Cut around sides and hole with long knife. Invert over cake plate, remove pan. I then slice between bottom of pan and cake and the cake falls directly onto the plate.
Note: Can also add chopped maraschino cherries or flaked coconut to batter before baking.
From 1972 Better Crocker cookbook.
Thanks for posting the recipe! I've not had angel food cake in years and I don't think my kids ever have. I'll try it next time we have an excuse to make cake.
ReplyDeleteYummmmmm-o! Gotta save that recipe!
ReplyDeleteYou just increased your chances of my showing up at your door one of these days! Reminds me of my childhood, with a nice fluffy 7-minute frosting sprinkled all over with coconut. Served up with strawberries. Mmmmm. Or peaches.
I do have a substitution for cake flour that I use, do you ever use that?
For each cup, 2 Tbsp of cornstarch in the bottom of the cup, then fill the rest of the cup with all-purpose flour.
Now, what're you going to make with all those yolks? Pudding? Pound cake? I can't wait to see!
Oh! And I forgot to say, this is just like my recipe except mine calls for 1 1/2 tsp cream of tartar and 1/2 tsp. salt instead of 1/4.
ReplyDeleteYou don't need an excuse; just a dozen eggs!
ReplyDeleteIlene, I made a 12-yolk Lemony Sponge Cake.
Will post the results tomorrow.
You wouldn't like my ol' STORE eggs now that you've been spoiled with fresh ones! LOL
ReplyDeleteMmmmm Lemony Sponge Cake. Got poppy seeds in it? Heh.
Yum! One of my favorite ways to keep up with an egg surplus!
ReplyDeleteI love the pics!