Table of Contents
Advertisement
RECIPES
ANGEL FOOD CAKE
INGREDIENTS:
1 c. cake flour
1½ c.egg whites (approx. 12 eggs)
1/4 tsp. salt
1/4 tsp. almond extract
DIRECTIONS:
1.
Preheat oven to 375°F.
2.
Stir cake flour and 3/4 cup of sugar together and set aside.
3.
Combine egg whites, cream of tartar and salt in mixer bowl and
beat on high (6) until soft peaks form.
4.
Add 2 Tbsp. sugar and beat until stiff peaks form.
5.
Using kitchen spatula, gently fold in vanilla and almond extract.
6.
Sprinkle the reserved flour and sugar into the mixture (about 1/4
cup at a time) and gently fold in until absorbed.
7.
Spoon into an ungreased tube pan and bake for 30-35 mins.
NOTE: Cake is baked when it springs back when touched.
8.
Invert tube pan over a serving plate, resting on funnel center, until
completely cool.
16
3/4 c. sugar, plus 2 Tbsp.
1½ tsp. cream of tartar
1/2 tsp. vanilla extract
RECIPES
RECIPES
LEMON CAKE
INGREDIENTS:
1/2 c. butter, melted
2 eggs
1/4 tsp. salt
1/2 tsp. baking powder
zest of 1 lemon
DIRECTIONS:
Preheat oven to 325°F.
1.
Combine butter and sugar in mixer bowl with Flat Paddle
attachment on low (1).
2.
Slowly add eggs and lemon juice.
3.
Add salt, flour and baking powder to ingredients.
4.
Add milk and increase speed to medium (3); beat for 2 mins.
5.
Using a well-greased loaf pan, bake in oven until golden brown.
GLAZE: (Optional)
INGREDIENTS:
1/3 c. lemon juice
1/4 c. powdered sugar, sifted
DIRECTIONS:
1.
Blend sugar and lemon juice in small bowl until smooth.
2.
Use toothpick or skewer to pierce top of cake and drizzle glaze
Ginnys.com • 1.800.544.1590
1 c. sugar
2 Tbsp. lemon juice
1½ c. cake flour
1/2 c. whole milk
17
Advertisement
Table of Contents
