Pat Costello
6 x large eggs, separated 1/2 C cold water 1 1/2 C sugar 1 1/2 C flour 1 ts
baking powder 1/2 ts salt 1 ts vanilla / Dash of Cream of Tartar In large
mixing bowl, place egg yolks, water, sugar, flour, baking powder, salt, and
vanilla. Beat on high speed for five minutes. Using another bowl and clean
beaters, whip egg whites and cream of tartar until soft peaks form. Gently
fold two mixtures together. Scrape into UNGREASED angel food pan and bake
at 325 degrees for 45-60 minutes. Top will be golden brown and it will
spring back when lighly pressed. COOL UPSIDE DOWN and remove from pan be
running a knife between cake and pan (ie. like you do an angel food cake).
Freezes well. CHOCOLATE VARIATION: Substitute 1/2 C. cocoa for 1/2 C. of
the flour. NUT VARIATION: Substitute 1 C. ground nuts for 1/2 C. of the
flour. Use almond extract in place of vanilla. 9:32 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 04/23 10:01 AM TO:
MARY BUTANOWICZ (BWXJ11B) FROM: BONNIE MCNULTY (JHND89B) SUBJECT:
RR:ITALIAN CREAM CKE
From
Yields
10 Servings