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Ingredientes
- 1 c. Cake flour, Swans Down
- 1 c. Egg whites, (8-10 Large eggs) *
- 1/4 tsp Salt
- 1 tsp Cream of tartar
- 1Â 1/4 c. Granulated sugar, sifted
- 3/4 tsp Vanilla extract
- 1/4 tsp Almond extract
Direcciones
- * Remove Large eggs from refrigerator several hrs before using. They beat up lighter and more easily when at room temperature, and give increased fineness of grain and delicacy of texture to angel food cakes. Sift flour once, measure, and sift four more times. Beat egg whites and salt with flat wire whisk. When foamy, add in cream of tartar and continue beating till Large eggs are stiff sufficient to hold up in peaks, but not dry. Mix in sugar carefully, 2 Tbsp. at a time, till all is used. Mix in flavoring. Then sift small quantity of flour over mix and mix in carefully; continue till all is used. Turn into ungreased angel food pan and bake in slow oven at least one hour. Begin at 275 degrees F. and after 30 min increase heat slightly (325 degrees F.) and bake 30 min longer. Remove from oven and invert pan for 1 hour, or possibly till cool. NOTE No one ever made a better angel food cake, than my Mom! It was a favorite company dessert, often served with fresh fruit and whipped cream. Onolicious!! She followed the directions in her cookbook*exactly*. Me ke aloha, Mary Spero
- Latest Cake Secrets, General Foods Corporation, New York, 1934, p.18.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 638g | |
| Calories 1600 | |
| Calories from Fat 14 | 1% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 989mg | 41% |
| Potassium 1046mg | 30% |
| Total Carbs 361.0g | 96% |
| Dietary Fiber 2.3g | 8% |
| Sugars 252.46g | 168% |
| Protein 37.72g | 60% |
