Dublin Core

Title

Angel Food Supreme

Subject

Softasilk cake flour

sugar

egg whites

cream of tartar

salt

vanilla

almond extract

Description

Card 1 Front:

ANGEL FOOD SUPREME THE ORLANDO SENTINEL

1 cup Softasilk cake flour
¼ cup plus 2 TB. sugar
12 egg whit es (1½ cups)
1½ tsp. cream of tartar
¼ teaspoon salt
3/4 cup sugar
1½ teaspoons vanilla
½ teaspoon almond extract

Heat oven to 375 degrees. Stir together
flour and first amount of sugar. Set aside.
In large mixer bowl, beat egg whites, cream
of tartar and salt until foamy. Add second
amount of sugar, 2 TB. at a time, beating on

Card 1 Back:

high speed until meringue holds stiff peaks.
Gently fold in flavorings. Sprinkle four-sugar
mixture, ¼ cup at a time over meringue, folding
in gently just until flour mixture disappears.
Push batter into an ungreased 10x4" tube pan.
Gently cut through batter.
Bake 30-35 minutes or until top springs back
when touched lightly with finger. Invert tube
pan on funnel; let hang until cake is completely
cool.
Makes 16 servings.
TEST KITCHEN NOTES: If desired top cake with
favorite glaze, whipped cream, or most beautiful
berries. This recipe was included in a compre-
hensive but aging copy of Betty Crocker's Cook-
book. Calories-76; fat-0g; carbohydrates-15.9g;
cholesterol-0; sod ium 73-milligrams

---

# Angel Food Supreme

*The Orlando Sentinel*

*Makes 16 servings*

## Ingredients

- 1 cup Softasilk cake flour
- 1/4 cup plus 2 Tbsp sugar
- 12 egg whites (1 1/2 cups)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract

## Instructions

1. Heat oven to 375°F.
2. Stir together flour and first amount of sugar (1/4 cup plus 2 Tbsp). Set aside.
3. In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
4. Add second amount of sugar (3/4 cup), 2 Tbsp at a time, beating on high speed until meringue holds stiff peaks.
5. Gently fold in flavorings (vanilla and almond extract).
6. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour mixture disappears.
7. Push batter into an ungreased 10x4" tube pan. Gently cut through batter.
8. Bake 30–35 minutes or until top springs back when touched lightly with finger.
9. Invert tube pan on funnel; let hang until cake is completely cool.

Source

RCA0008 - Florida Collection of Typed Cards (eBay)

Date

1950s

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0008-20260621-0017

Coverage

Florida, US

Orlando