Experience Amish Angel Food Cake



Angel Food Cake - perhaps the "liter fare" of the cake family, doesn't have to be hard to make.

If you're looking for a simple and straight forward recipe, here's an Amish recipe waiting for you to try.

The uses are limitless! You can use it as you would biscuits for strawberry shortcake. Or you can top it with your favorite jam or preserves or just a dollop of whip cream.

Looking for an easy way to separate eggs? Try this neat little trick:

Simply break all the eggs into a bowl being careful not to break the egg yolks.

Take an empty plastic water bottle and turn it upside down. Squeeze it gently, forcing out some of the air. Then place the opening over an egg yolk and release your squeeze.

The suction will pull the yolk up into the bottle. Hold the bottle sideways (so the yolk won't come out) and squeeze again. Place the bottle opening over another yolk and suction it up.

Simply repeat this process until all the yolks are removed from the bowl. You can squeeze the yolks into another container for another use or simply discard the bottle.

Sift together 3 times:
1 1/4 C. sifted cake flour
2 C. white sugar
Mix:
1 3/4 C. egg whites
1 1/2 t. cream of tartar
1/4 t. salt

Beat egg whites, cream of tartar and salt till stiff. Fold in sugar and flour mixture. Add 2 t. vanilla. Bake at 300° for 1 hour or until done.

Recipe taken from Cooking With The Horse & Buggy People Vol. I submitted by Mrs. Andy C. Yoder.

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