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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.1 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Basic Angel Cake with Grandma Alexanders Icing calories by ingredient
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Basic Angel Cake with Grandma Alexanders Icing

Submitted by: BETHANYFONTENOT


Number of Servings: 16

Ingredients

    Cake:
    1 cup sifted cake flour
    1 1/2 cup sugar
    1/2 tsp salt
    1 1/2 cups cold egg whites (about 12 large whites)
    1 Tbsp water
    1 Tbsp fresh lemon juice
    1 tsp cream of tartar
    1 tsp vanilla
    1/4 tsp almond extract (optional)

    Icing:
    2 egg whites, unbeaten
    1 1/2 cups sugar
    1/2 tsp salt
    1/4 tsp cream of tartar
    1/2 cup cold water
    1 Tbsp light corn syrup
    1 tsp almond extract

Directions

Preheat oven to 350 F.

Cake: Sift together 3 times
1 c sifted flour
3/4 cup sugar
1/2 tsp salt

In large bowl, bean on low for 1 minute:
1 1/2 cup cold egg whites (about 12)
1 Tbsp water
1 Tbsp fresh lemon juice
1 tsp cream of tartar
1 tsp vanilla
1/4 tsp almond extract (optional)

Increase mixer speed to medium (not high) and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of slightly translucent soft foam composed of tiny bubbles (this takes anywhere from 1 1/2 to 3 minutes) The foam will hold a very soft, moist shape when the beaters are lifted. Beat in gradually (on medium speed), 1 Tbsp at a time, taking 2 to 3 minutes:
3/4 cup sugar

When all the sugar has been added, the foam will be creamy white and hold soft, moist, glossy peaks that bend over at the points; do not beat until stiff. If the mixer bowl is nearly full, transfer the mixture to a wide 4-6 quart bowl for easier folding. Sift a fine layer of the flour mixture (about 1/8 of the total) evenly over the surface of the batter and fold gently with a rubber spatula only until the flour is almost incorporated. Do not stir or mix. Repeat 7 more times, folding in the last addition until no traces of flour are visible. Pour the batter into the un-greased pan. Bake until a toothpick inserted in the center comes out clean (about 35-40 minutes). Let cool upside down for at least 1 1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses.

Icing:
Place all ingredients in a double boiler:
2 egg whites, unbeaten
1 1/2 cups sugar
1/2 tsp salt
1/4 tsp cream of tartar
1/2 cup cold water
1 Tbsp light corn syrup

Beat at high speed until done, then add almond extract

Try to have eggs near room temp.
Frosting will stand in peaks when done.
It can take 5 minutes or less.
Humidity makes a difference.

Number of Servings: 16

Recipe submitted by SparkPeople user BETHANYFONTENOT.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • goning to try this on a chiffon cake and use orange extract instead, since its a orange cake. Hope it works out good. Sounds like it would be light and fluffy and not overpoweringly sweet. - 12/16/10

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