Guessing Gone Strawberry Angel Food
Preparations. Let eggs stand at room temperature an hour or two before using.
Start oven for moderate heat (375 degrees F.)
Sift flour once before measuring. (Be sure it’s superfine Swans Down for “Guessing-Gone” results! Lift by spoonfuls into cup until piled high, then level off by drawing spatula or straight knife across top. Do not pack or shake down. Sift sugar also.
Measure into sifter:
1 cup plus 2 tablespoons sifted Swans Down Cake Flour
1/2 cup sifted granulated sugar
Measure into large mixing bowl:
1 1/4 cups (10-12) egg whites-at room temperature
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 cup sifted granulated sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
Now Swans Down’s Count Stroke Part!
1. Sift flour and 1/2 cup sugar together four times.
2. Beat egg whites and salt with flat wire whisk or rotary egg beater until foamy. Sprinkle in cream of tartar and beat until stiff enough to hold up in soft peaks, but still moist and glossy.
3. Add the 1 cup sugar in 4 additions by sprinkling 4 tablespoons at a time over egg whites and beating 25 strokes by hand or 25 turns of beater each time. Add flavorings and beat 10 strokes by hand or 10 turns of beater.
4. Add flour and sugar mixture in 4 additions, sifting it over egg whites. Fold in each addition lightly with whisk or spoon, turning bowl gradually and using 15 complete fold over strokes each time. After last addition, fold 10-20 extra strokes.
Baking. Turn into ungreased 10-inch tube pan. Bake in moderate oven (375 degrees F.) 30-35 minutes.
Cooling. Remove from oven and invert pan on rack until cake is cool. (1 hour). To remove cake, loosen from sides of pan with spatula and around tube with slender knife, sently drawing cake from pan.
Serving. Spread cake thinly with Strawberry Icing made by mixing 2 cups sifted confectioners’ sugar, 2 teaspoons lemon juice, dash of salt and 1/4 cup crushed or sieved strawberries. (quick frozen or fresh) Cut cake in thin wedges.