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1. Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of ...
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.
The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste. Angel food cake should be cut with a serrated blade, as a straight-edged blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters, or a strong thread should be used instead.
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Based on the recipe from the National Archives, the instructions are as follows: mix all the ingredients together, beat well, pour into an angel food cake pan, and bake at 350 degrees for 45 ...
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Angel food cake, a type of white sponge cake. Angel food cake, a sponge cake made using only egg whites [2] Lady Baltimore cake, a dish in Southern cuisine [1] Mary Todd Lincoln's white almond cake was a celebrated cake during the period surrounding Abraham Lincoln's presidency [18] [19] [20] White velvet cake, a yolkless cake from the 1860s ...
Recipes for Santa Maria salsa and California barbecue tri-tip and beans. Featuring Taste Tests on salsas and jarred medium salsa, and an Equipment Review covering essential grilling gadgets. Bridget Lancaster cooks with Christopher Kimball.