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PEEKLESS ANGEL FOOD WITH PINEAPPLE ICING
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Source: Kate Smith
| 1 cup | sifted Swans Down Cake Flour |
| 1 1/2 cups | sifted granulated sugar |
| 1 1/2 cups | egg whites |
| 1/4 teaspoon | salt |
| 1 teaspoon | cream of tartar |
| 3/4 teaspoon | vanilla |
| 1/4 teaspoon | almond extract |
Sift flour once, measure, add 1/4 cup sugar, and sift together four times. Beat egg whites and salt with rotary egg beater or wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Add remaining 1 *4 cups sugar, 2 tablespoons at a time, beating with rotary egg beater or flat wire whisk after each addition until sugar is just blended. Fold in flavoring. Then sift about 1/4 cup flour over mixture and fold in lightly; repeat until all is used. Turn into large ungreased angel food pan. Cut gently through batter with knife to remove air bubbles. Bake in slow oven (325° F.) 1 hour, or until done. Remove from oven and invert pan 1 hour, or until cold. Rub crust gently from top and sides of cake; then spread thinly with Pineapple Icing.
For Easter entertaining, serve this cake on a large plate, with Baker’s Southern Style Coconut around base of cake and Easter chicks and small colored candy Easter eggs nestling in the coconut.
Note: Remove eggs from refrigerator several hours 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 cake.
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