INGREDIENTS

INSTRUCTIONS

There are two essentials for a successful angel food cake: Absolutely
grease free preparation and properly beaten whites. Thoroughly wash
with hot water and soap a 10-inch tube pan and all equipment and
utensils that you will need. Rinse with clean water and leave
utensils wet. Preheat oven to 350 degrees. If using a convection
oven, preheat to
300    degrees. Into a bowl sift together 1 1/2 cups of the
confectioners' sugar and the cake flour. Set aside. In a glass or
metal bowl (don't use plastic) combine egg whites, salt and cream of
tartar. Begin beating at medium speed until whites are foamy and
gradually add remaining 1 1/2 cups of confectioners' sugar. Continue
beating just until soft peaks form. Time will vary according to
several factors; age and temperature of whites, temperature of your
kitchen, and power of your mixer. Gently fold the flour mixture into
the beaten whites. Immediately pour batter into tube pan and bake in
center of oven for 35 to 45 minutes, depending on the type of oven,
or until a cake tester inserted in center comes out clean. Remove
cake from oven and immediately invert pan. Let cool completely in
pan. Do not refrigerate. To remove cake from pan gently loosen edges
with fingers or a thin knife. Invert cake onto cardboard circle or
serving plate and push out on bottom of pan. You can pull on the
center tube for help. With your hands or a thin knife, gently ease
the cake off of the center tube. This recipe yields ?? servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Madeline Lanciani From the TV FOOD NETWORK - (Show # CL-9075
broadcast 02-27-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-02-1998
Recipe by: Madeline Lanciani
Converted by MM_Buster v2.0l.

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