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Angel Cake Supreme

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1  cup  Sifted cake flour
1 1/4  cups  Confectioner's sugar, sifted
1 1/2  cups  Egg whites, about 12 eggs
1 1/2  teaspoons  Cream of tartar
1/4  teaspoon  Salt
1 1/2  teaspoons  Vanilla
1/4  teaspoon  Almond extract
1  cup  Sugar

1. Sift flour and confectioners sugar three times. Beat egg whites and cream of tartar, salt, vanilla and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, two tablespoons at a time, continuing to beat until meringue holds stiff peaks. Sift about 1/4 of the flour mixture over whites; fold in lightly with down up and over motion, turning bowl. Fold in remaining flour by fourths. Bake in an ungreased 10 inch tube pan in moderate oven (375) about 30 minutes or until done. Invert pan, cool thoroughly.

2. TROUBLE SHOOTING: Tough Cake: too hot an oven, not enough sugar, over mixing. Course Texture: Underbeaten egg whites, insufficient blending of ingredients; too slow an oven. Cracks in Crust: Overbeaten egg whites; too much sugar; too hot an oven. Sticky Crust: Too much sugar; under baking. Undersized Cake: Underbeaten, overbeaten whites; Overmixing; too large a pan; too hot an oven.

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