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RECIPE of the WEEK

March 11, 2002


AMISH ANGEL FOOD CAKE

1 1/4 cups of sifted cake flour
1 teaspoon of vanilla
1 3/4 cups of sifted white flour
1/4 teaspoon of salt
1 1/2 cups of egg whites (about 10-11 eggs)
1 1/2 teaspoons of cream of tartar

Sift together flour and 3/4 cup of sugar twice. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Beat in remaining 1 cup of sugar - 2 tablespoons at a time. Stir vigorously until meringue holds stiff peaks that are glossy and moist. Divide flour and sugar mixture in 4 parts. With rubber spatula, gently fold each portion into meringue until flour and sugar mixture disappear. Push batter into ungreased 10 inch tube pan. Gently cut through batter once with a spatula to remove air bubbles. Do not lift it out of the batter while doing this.

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