Honey Angel Food Cake 10 14 Egg Whites
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||2 Teaspoon|
|Honey||1⁄2 Cup (8 tbs) (strained)|
|Granulated sugar||1 Cup (16 tbs)|
|Cake flour||1 Cup (16 tbs), sifted|
|Vanilla extract||1 Teaspoon|
Heat an ungreased 10" angel-cake pan in a 425ºF oven.
Meanwhile add salt to egg whites, and beat until frothy.
Add cream of tartar, and beat with a wire whisk, hand or electric beater until the egg whites will stand in peaks.
Gradually beat in honey.
Sift together the sugar and flour, and fold into mixture lighdy and quickly by thirds, using a wire whisk or spoon.
Fold in vanilla.
Remove the heated angel-cake pan from the oven, and pour the cake batter into it.
Strike the bottom of the pan several times on a flat surface, then bake in hot oven of 425°F for 22-25 min When done, remove the cake from the oven, and invert the cake pan on a cake rack for 1 hr., or until cold before removing from pan.
This cake may be baked in an electric roaster using the kme temperature and time period.
Use left over egg yolks in Gold Cake II.