The American Egg Board contributed a formula for customer favorite Angel food cake.
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| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Egg whites,* thawed frozen or refrigerated liquid | 3 | 8 | Combine, and mix on 3rd speed for 1 minute. |
| Cream of tartar | 0.6 | ||
| Sugar | 1 | 5 | Add graudally while mixing on 2nd speed for 3 to 4 minutes until soft peaks form. |
| Vanilla | 3 | Blend in. | |
| Almond extract | 0.25 | ||
| Cake flour | 1 | 1 | Sift together. Mix on 1st speed, 2 cups at a time, until blended. |
| Sugar | 1 | 5 | |
| Salt | 0.25 | ||
| Total appr. wt. | 7 | 7 |
INSTRUCTIONS
Divide and portion about 1 lb. 14 ozs. of batter into four ungreased tube pans.
Bake at 375°F for 30 to 40 minutes, until the tops are golden brown and spring back when touched.
Invert and cool completely before slicing.
Yield: 4 10-in. tube cakes/48 servings
* You also can use reconstituted egg whites: 7 ozs. dried egg white mixed with 49 ozs. of water.
