Lemon Vanilla Angel Food Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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LEMON VANILLA ANGEL FOOD CAKE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Garrett Estate in Fort Worth, Texas in 1994. Ingredients:
1-1/2 cups egg whites |
1 cup all purpose flour |
1-1/4 cups granulated sugar |
1-1/2 teaspoons cream of tartar |
3 tablespoons freshly squeezed lemon juice |
1 teaspoon vanilla extract |
confectioners' sugar |
Directions:
1. Place rack in middle of oven then preheat oven to 325.
2. Pour egg whites into bowl in which you will be making the batter.
3. If the pan has a removable bottom do nothing to it.
4. If it does not lightly butter the bottom then line bottom with buttered wax pepper cut to fit.
5. Thoroughly mix flour and 1/4 cup of the granulated sugar in a small bowl.
6. Beat egg whites with electric mixer on medium speed for 2 minutes until frothy and broken up.
7. Add cream of tartar and increase speed to medium high.
8. Beat until whites lose their yellow cast greatly increase in volume and start to turn white.
9. With mixer running slowly sprinkle the remaining sugar over the whites.
10. Beat until whites become very thick very glossy and white and beaters leave a deep trail.
11. Beat in the lemon juice and vanilla just enough to mix then reduce speed to lowest possible.
12. Quickly sprinkle flour sugar mixture over the whites.
13. As soon as it is all added but not completely mixed in stop machine and remove bowl.
14. With a rubber spatula or large metal spoon complete mixing in flour by folding or gently stirring.
15. Stop just as soon as the flour seems blended in.
16. With a rubber spatula scrape batter into the pan and spread evenly.
17. Inscribe a circle deep in the batter to release any large air bubbles.
18. Bake for 50 minutes then turn upside down on a wire rack and allow to cool completely.
19. Loosen edges and tube with a knife then turn out cake.
20. Loosen and remove pan bottom or peel off paper.
21. Store airtight 1 day at room temperature before serving.
22. Sift confectioners' sugar over top before serving.
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