Mock Angel Food Cake Recipes

Steps:

• Mix sugar and cake flour with boiling water and put in the fridge to get really cold.
• Beat egg whites until foamy, add baking powder, cream of tartar and almond flavoring.
• Fold this mixture into the cold cake mixture and bake in a 13x9”pan, ungreased, until done at 350°.
• Check at 30 minutes, then at 10 minute intervals thereafter.
• (my first one took around 35 minutes, I believe) When the top is golden brown, it is done.
• To make the frosting, simply mix all the ingredients together using enough milk to make the mixture the texture you like.

Steps:

• Scald milk.
• Sift flour, baking powder, salt and sugar together three times.
• Beat egg whites until stiff.
• Add milk to flour mixture.
• Fold in stiff egg whites.
• Bake in moderate oven, 360 degrees Fahrenheit, for 32 minutes or until done; invert.

Steps:

• 1. First mix the sugar and flour together. Then add the boiling water. Let this cool. Then add the salt, baking powder, cream of tartar, & salt. Beat the egg whites stiff and add 1/2 cup of sugar. Now fold the cake batter and the egg whites together.
• 2. Bake about 45 min. in an extra long loaf pan. I've also baked this in an angel food cake pan, a bunt pan or a layer cake pan.
• 3. Custard topping.....Mix egg yolks in a small bowl with sugar and flour. Heat the milk. Remove 1/2 c and mix with the egg yolks. Then add this to the pan of milk and cook until thick. Stirring constantly. Serve the cake with a spoonful of this over it and some fresh fruit sprinkled on the top.

Steps:

• measure first four ingedients into flour sifter over a large plate or wax paper.
• sift 3 more times, sifting into a large bowl for 4th sifting.
• heat milk in a small sauce pan until just boiling and remove immediately.
• stir into flour mixture until smooth.
• beat egg whites in a medium size bowl till stiff.
• fold into batter till no streaks remain.
• turn into an ungreased 10 in (25 cm.) angel rfood tube pan.
• bake at 350 for 45 minutes or till golden.
• invert pan onto rack to cool.
• remove cake from pan when completely cooled.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
• In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
• Quickly fold in flour mixture. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.