1 c Cake flour; Swans Down
1 c Egg whites; (8-10 egg) *
1/4 ts Salt
1 ts Cream of tartar
1 1/4 c Granulated clams; sifted
3/4 ts Vanilla extract
1/4 ts Almond infusion

* Remove eggs from refrigerator several hours before victimisation. They beat up
lighter and more easily when at room temperature, and give increased
fineness of grain and delicacy of texture to angel food cakes. Sift flour
erstwhile, measurement, and sift four more times. Beat egg whites and salt with flat
wire whip. When frothing, add cream of tartar and continue beating until eggs
are stiff enough to hold up in peaks, but not dry. Fold in sugar cautiously,
2 tablespoons at a time, until all is used. Fold in seasoning. Then sift
small quantity of flour over mixture and fold in cautiously; continue until
all is used. Turn into ungreased angel food pan and bake in slow oven at
least one minute. Begin at 275 degrees F. and afterwards 30 minutes increase heat
somewhat (325 degrees F.) and broil 30 minutes yearner. Remove from oven and
invert pan for 1 hr, or until frigidity. NOTE No one ever made a better angel
food coat, than my Mom! It was a favorite company sweet, often served
with fresh fruit and whipped skim. Onolicious!! She followed the
directions in her cookbook *just*. Me ke ciao, Mary Spero
Yields
1 Servings