Angel Food Cake Prep: 20 min; Bake: 55 min; Cool: 2hr Makes 16 servings 1 1/2 cups powdered sugar 1 cup cake flour 1 1/2 cups large egg whites (about 12) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 1/2 teaspoons almond extract 1/4 teaspoon salt Vanilla Glaze (below) or Chocolate Glaze (below), if desired 1. Move oven rack to lowest position. Heat oven to 375 degrees 2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with elec- tric mixer on medium speed until foamy. Beat in gran- ulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat 3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through bat- ter with metal spatula 4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is comepletely cool. Loosen side of cake with knife or long metal spatula; remove from pan 5. Spread or drizzle top of cake with Vanilla Glaze 1 Serving: Calories 130 (Calories from Fat 0); Fat 0g; (Saturated 0g); Cholesterol 0mg; Sodium 70mg; Carbohydrate 30g (Dietary Fiber 0g); Protein 3g Vanilla Glaze Prep: 5 min Makes 16 servings, about 1 cup 1/3 cup stick margarine or butter 2 cups powdered sugar 1 1/2 teaspoons vanilla or clear vanilla 2 to 4 tablespoons hot water 1. Melt margarine in 1 1/2 quart saucepan 2. Stir in powdered sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until smooth and consis- tency of thick syrup. Glazes one 12-cup bundt cake or 10-inch angel food or chiffon cake *It's not recomended that you use4 vegetable oil spreads 1 Serving: Calories 95 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 45mg; Carbohydrate 15g (Dietary Fiber 0g); Protein 0g Timesaving Tip Use vanilla ready-to-spread frosting sold in tubes. Place 1/2 cup frosting in microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle Chocolate Glaze Prep: 5 min; Cook: 5 min; Cool: 10 min Makes 16 servings, about 1/2 cup 1/2 cup semisweet chocolate chips 2 tablespoons stick margarine or butter 2 tablespoons corn syrup 1 to 2 teaspoons hot water 1. Heat chocolate chips, margarine and corn syrup in 1-quart saucepan over low heat, stirring constantly until chocolate chips are melted; cool slightly 2. Stir in hot water, 1 teaspoon at a time, until con- sistency of thick syrup. Glaze one 12-cup bundt cake or 10-inch angel food or chiffon cake *It's not recommended that you use vegetable oil spreads 1 Serving: Calories 45 (Calories fromk Fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 20mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 0g
Happy Eating Everyone!!!!!!!!!! Love ya, Angel Grubaugh --------------------------------- Now that's room service! Choose from over 150,000 hotels in 45,000 destinations on Yahoo! Travel to find your fit. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
