Famous Recipes - ANGEL FOOD CAKE

ANGEL FOOD CAKE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

This classic spongecake is thought to have originated with

German settlers-a thrifty use of the many egg whites left

over after making noodles. Apocryphal perhaps ... delicious

nonetheless.

1 1/2 cups large egg whites (10 to 11)

1 tablespoon warm water

1 cup sifted cake flour (not self-rising; sift before

measuring)

1 1/4 cups superfine granulated sugar

1 tablespoon ground ginger (optional)

2 teaspoons vanilla

1 teaspoon cream of tartar

1/2 teaspoon salt

Special equipment: a 10- by 4-inch tube pan with removable

bottom and a standing electric mixer

Accompaniment: sweetened whipped cream and fresh berries

Preheat oven to 375 degrees F.

Put whites and water in a very clean large metal bowl and

swirl over simmering water or a gas flame until barely warm.

Sift together flour, 1/4 cup sugar, and ginger 4 times onto

a sheet of wax paper.

Beat whites in standing electric mixer on medium speed until

frothy. Add vanilla, cream of tartar, and salt. Increase

speed to medium-high and beat just until soft peaks begin

to form. Gradually beat in remaining cup sugar, 2 tablespoons

at a time, occasionally scraping down side of bowl. Increase

speed to high and beat until stiff, glossy peaks form. (Do

not overbeat.) Sift one third of flour mixture over whites.

Beat on low speed just until blended. Sift and beat in re-

maining flour in 2 more batches.

Gently pour batter into ungreased tube pan and smooth top.

Run a rubber spatula or long knife through batter to

eliminate any large air bubbles.

Bake cake in lower third of oven until golden and a tester

comes out clean, about 40 minutes. Remove cake from oven

and immediately invert pan. (If pan has "legs," stand it

on those. Otherwise, place pan over neck of a bottle.) Cool

cake completely, upside down. Turn pan right side up. Run a

long, thin knife around outer edge of pan with a smooth (not

sawing) motion. Do the same around center tube.

Remove outer rim of pan and run knife under bottom of cake

to release. Invert to release cake from tube, and invert

again onto a serving plate.

Serve cake with whipped cream and berries.

**Cooks' notes**

Angel food cake was traditionally torn apart using

2 forks or a many-pronged cake breaker to preserve its

prized texture; however, gently sawing with a modern serrated knife

also works well.

Cake may be made 1 day ahead and kept, covered, at room temperature.

Yield: Serves 8

[Non-text portions of this message have been removed]

http://www.worldfamousrecipes.com/ http://groups.yahoo.com/group/chicken-recipes-mailing-list/ http://groups.yahoo.com/group/world-famous-recipes/ http://groups.yahoo.com/group/free-recipes/ http://groups.yahoo.com/group/famous-quotes-/ http://www.recipesrecipe.com/ http://www.worldfamousrecipes.com/index.php/recipes/ Yahoo! Groups Links

<*> To visit your group on the web, go to: http://groups.yahoo.com/group/world-famous-recipes/

<*> Your email settings: Individual Email | Traditional

<*> To change settings online go to: http://groups.yahoo.com/group/world-famous-recipes/join (Yahoo! ID required)

<*> To change settings via email: mailto:world-famous-recipes-digest@yahoogroups.com mailto:world-famous-recipes-fullfeatured@yahoogroups.com

<*> To unsubscribe from this group, send an email to: world-famous-recipes-unsubscribe@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/