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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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WALNUT ANGEL CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Heath, Texas in 1998. Ingredients:
1 cup whole wheat pastry flour |
1-1/2 cups powdered sugar |
1/2 cup walnuts ground or finely chopped |
1-1/2 teaspoons cinnamon |
12 egg whites |
1-1/2 teaspoons cream of tartar |
1/4 teaspoon salt |
3/4 cup granulated sugar |
2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
powdered sugar |
Directions:
1. Preheat oven to 375.
2. Combine flour, powdered sugar, nuts and cinnamon in a medium bowl.
3. Beat egg whites in a large bowl with cream of tartar and salt until foamy.
4. Gradually beat in all granulated sugar 2 tablespoons at a time.
5. Continue beating until meringue holds stiff peaks then gently fold in vanilla and almond extracts.
6. Sprinkle dry ingredients over meringue and fold in gently just until flour mixture disappears.
7. Pour into an ungreased angel cake pan then gently cut through batter five or six times.
8. Bake 40 minutes then remove from oven and immediately invert by placing a funnel on counter.
9. Invert cake so air can circulate under it.
10. When completely cooled run a spatula around edges of the pan to loosen cake.
11. Turn out onto a cake plate and sprinkle lightly with powdered sugar.
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