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Pauline's Angel Food Cake
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ANGEL FOOD CAKE (Pauline Mourning) | |
1 3/4 C | egg whites |
1 1/4 C | cake flour, sifted 2 tsp vanilla |
1 7/8 C | sugar, (sifted, to get out lumps) 1/4 tsp lemon flavoring |
1 1/2 tsp | cream of tartar 1/2 tsp salt |
Beat egg whites with hand mixer until frothy. Add cream of tartar; beat with wire beater until peaks. Add slowly 1 1/8 C of sugar then beat with electric mixer until looks shiny and smooth. Add vanilla and lemon. Add flour (sifted 5‑6 times) and salt with the remaining 3/4 C sugar. Fold this in with wire beater. Put in stem pan. Bake 325 degrees for about 35‑45 min or until cake starts to shrink back. Turn upside down over neck of glass bottle to cool. (If cake falls out it is not done -- too bad!) NOTE: Can freeze unfrosted cake after wrapping well. ICING BRING TO BOIL: ADD: | |
1/2 stick | margarine 2 C powdered sugar, (or more by preference) |
5 Tbsp | milk 1 tsp vanilla. |
pinch of salt 3 1/2 tsp cocoa, optional
After adding dry ingredients, beat until creamy. Can tint any color, or add cocoa for chocolate
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