Lee’s Angel Food Cake

Actually easy, and Lee can measure, sift the dry ingrediants and fold them into the beaten egg whites. Decoration is easy with an orange drizzel icing.

Angle Food Cake

Oven 350

10 inch Tube pan – do not grease or flour this cake needs to be able to climb the sides

1 1/2 cups egg whites at room temperature – approximately whites from 1 dozen eggs

1 2/3 cups sugar

1/4 teasp salt

1 1/2 teasp cream of tartar

1 teasp. vanilla extract

1 teasp. almond extract

1 1/4 cups cake flour

Sift cake flour with 1 cup sugar. Set aside. Mix egg whites with cream of tartar and salt. Beat them until soft peaks form then gradually add sugar while still beating and vanilla and almond extract. Continue beating until they form stiff peaks. Gently fold in sifted flour and sugar. Put batter in tube pan and run a knife through the batter to remove any air pockets. Cook at 350 for 35 to 40 minutes until cake begins to pull away from sides of pan.

Remove from oven and stand pan upside down until it cools. Run a knife around the edges and remove cake from pan. Drizzel with icing or in the alternative use 7 minute frosting.

Drizzel Icing

2 cups Powdeed sugar

2 tbls orange juice

Mix together add sugar or juice to desired consistancy. If too thin it tends to soak into cake. You may want to add some food color to achieve the desired color.