Self-frosting Angel Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
6: Egg whites, room temperature
1/2 tsp: Cream of tartar,
1/8 tsp: Salt,
1/4 cup: Plus 2 Tb. sugar,
1/2 cup: Sifted plain flour,
1/2 tsp: Vanilla extract,
1/8 tsp: Almond extract,
1/2 cup: Flaked coconut,
Directions:
Beat egg whites until foamy; add cream of tartar and salt. Beat
until soft peaks form. Gradually add sugar, 2 tablespoons at a time,
beating until stiff peaks form. Sprinkle flour over egg white
mixture; fold in carefully. Gently fold in flaverings. Pour batter
into an ungreased 9 inch square baking pan. Sprinkle coconut over
top. Bake at 350 degrees for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan about 40 minutes.
Remove from pan and cut into squares to serve.
By: Reba Price Source: Shelbyville (TN) Times-Gazette, October 22,
1991
Source from luhu.jp
until soft peaks form. Gradually add sugar, 2 tablespoons at a time,
beating until stiff peaks form. Sprinkle flour over egg white
mixture; fold in carefully. Gently fold in flaverings. Pour batter
into an ungreased 9 inch square baking pan. Sprinkle coconut over
top. Bake at 350 degrees for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan about 40 minutes.
Remove from pan and cut into squares to serve.
By: Reba Price Source: Shelbyville (TN) Times-Gazette, October 22,
1991
Source from luhu.jp