This is from Flo Braker, the godess of baking. If this recipe looks like all the others it is because her angel food cake is considered the definitive recipe. This recipe is absolutely fool proof, just like all of her recipes. Get her cookbooks! If you follow her easy instructions, have the right pan (I suggest a light colored tube pan with "feet"--if you can't get your Gramma to part with hers or you can't find your 50 year old one, Nordic Ware sells a good tube pan for $20. It has a removable bottom with feet. I wish it didn't cost $20, though. The good news is that you can use it to bake you-know- whats! Another good bet is to go to garage sales, 'tis the season.) On to the recipe: Angel Food Cake Ingredients: 1-1/2 cups (11 to 12) large egg whites 1 cup sifted cake flour 1-1/2 cups sifted powdered sugar 1/4 teaspoon salt 1-1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest Instructions: Place fresh cold egg whites in the bowl of a heavy-duty mixer. Set aside until they reach 60 degrees, slightly below room temperature. Pour flour, powdered sugar and salt into a triple sifter. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven. Preheat oven to 350 degrees. Beat egg whites, preferably with a whisk attachment, until frothy. Add cream of tartar and whisk on medium speed until soft peaks form. Gradually add granulated sugar, whisking until the whites form soft, droopy white peaks. Add vanilla and lemon zest in the final moments of beating. Sprinkle a quarter of the flour over the whites. Using a rubber spatula, fold it into the whites. Repeat with the remaining flour mixture, folding in a quarter of the mixture at a time.Gently pour the batter into an ungreased 10-inch tube pan. Bake 40 to 45 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert the cake (in its pan) onto the neck of a bottle or funnel. Let cool completely before removing from pan.To remove, slip the tip of a small metal spatula between the cake and the pan. Slowly work tip around the perimeter to release any cake sticking to the top of the pan. Tilt pan on its side and gently tap it against a counter to loosen the cake. Rotate pan, tapping as you turn, until the cake appears free. Cover with a rack, invert and tap pan firmly to release the cake. ------------------------ Yahoo! Groups Sponsor --------------------~--> Take a look at donorschoose.org, an excellent charitable web site for anyone who cares about public education! http://us.click.yahoo.com/O.5XsA/8WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
