Basic Angel Cake with Grandma Alexanders Icing
- Number of Servings: 16
Ingredients
Cake:1 cup sifted cake flour1 1/2 cup sugar1/2 tsp salt1 1/2 cups cold egg whites (about 12 large whites)1 Tbsp water1 Tbsp fresh lemon juice1 tsp cream of tartar1 tsp vanilla1/4 tsp almond extract (optional)Icing:2 egg whites, unbeaten1 1/2 cups sugar1/2 tsp salt1/4 tsp cream of tartar1/2 cup cold water1 Tbsp light corn syrup1 tsp almond extract
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.
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.
Nutritional Info 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
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