|
Angel Food Cake
Rebekah Crider
3rd place in 2011 Logan County Fair Cake Classic
1 ½ cups powdered sugar
1 cup cake flour
1 ½ cups egg whites (11 or 12)
1 teaspoon vanilla
1 ½ teaspoons cream of tartar
1 cup granulated sugar
¼ teaspoon salt
Sift together powdered sugar and flour, repeat sifting twice. In
large bowl, beat egg whites, vanilla, cream of tartar and salt
at medium speed until soft peaks form. Gradually add granulated
sugar, 2 tablespoons at a time. Continue beating until stiff
peaks form.
Sift about ¼ of the flour mixture over whites; fold in lightly
by hand. Repeat folding in remaining flour mixture by fourths.
Turn into an ungreased 10-inch tube pan. Bake on lowest rack in
a 350° oven about 40 minutes or till done. Invert cake in pan;
cool completely. Loosen cake from pan; remove. Frost or serve
plain, enjoy!
Marshmallow Cream Icing
1 1/3 cup margarine, softened
7 oz. marshmallow cream
1 tablespoon vanilla
2-3 teaspoons milk
2 ½ +23 powdered sugar
Beat butter and marshmallow cream till smooth. Add liquids and
mix well. Beat in powdered sugar.
|
|
