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Use a spatula to slowly fold the sugar into the egg whites. Do not beat. Add the vanilla. Add the flour mixture into the egg whites, a little at a time, stirring gently. Pour the batter evenly into an ungreased standard angel food cake pan. Bake for about 50 minutes, until the cake springs back when touched in the center.
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 ...
Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
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This cake has a crumbly streusel layer in the middle and on top. Next, Olson bakes a raspberry ricotta buckle. Then, Olson combines a butter tart with the simplicity of a coffee cake and creates a plated dessert: butter tart coffee cake. At the end, Olson showcases a coffee cake with actual coffee in it by baking some individual cappuccino cakes.
Variations of white cake include frosting-free butter cake, sponge cake, and Angel food cake. Erin McKenna’s Bakery Exemplary Erin McKenna’s Bakery Vegan + Gluten-Free Vanilla Cake
This vanilla birthday cake recipe is simple but delicious. It's perfect for a sweet celebration! The post Our Best Vanilla Birthday Cake Recipe appeared first on Taste of Home.
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