Angel Food Cake; Lemon Lover's Cookies - Dacor Wall Manual

1 1 ⁄ cups egg whites (10-12 large eggs)
2
1
1 ⁄ cups sifted powdered sugar
2
1 cup sifted cake flour
1
1 ⁄ tsp. cream of tartar
2
1 cup granulated sugar
1 tsp. almond extract
Preheat oven to 350˚F on Pure Convection™.
Let egg whites come to room temperature. Sift powdered sugar and cake flour together. Add cream of tartar to egg whites. Beat with
electric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add almond extract. Fold dry mixture
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into whites ⁄ at a time. Stir with a whisk to incorporate fully. Pour into ungreased 10" tube pan. Using a rubber spatula, cut through
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batter to get rid of air pockets. Bake until risen and browned, about 40-45 minutes. Top should spring back and should not be sticky in
the folds. Immediately invert on rack, leave in pan. Cool thoroughly. Loosen sides and remove cake. Let cool and slice to serve.
Makes one 10" cake (about 12 slices).
1 cup butter flavored vegetable shortening
1
1 ⁄ cups sugar
2
1 Tbsp. water
1
1 ⁄ tsp. lemon extract
2
2 Tbsp. lemon juice
2 eggs
1 tsp. finely grated lemon peel
Preheat oven to 325˚F on Pure Convection™.
Mix coconut with lemon juice in a small bowl and let sit for 10 minutes. Cream together vegetable shortening and sugar until fluffy.
In a bowl, mix water, lemon extract, lemon juice with coconut, eggs and lemon peel. Add to shortening mixture. Sift together flour,
cream of tartar, baking soda, salt and poppy seeds in a separate bowl, then combine all ingredients and beat together. Drop by rounded
teaspoonfuls, about 2 inches apart on lightly greased cookie sheet. Bake until lightly browned around edges, about 12 minutes.
Makes about 2 dozen cookies.
RECIPES

Angel Food Cake

Lemon Lover's Cookies

3 ⁄ cup flaked coconut
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1
2 ⁄ cups all purpose flour
2
1
1 ⁄ tsp. cream of tartar
2
1 tsp. baking soda
1 ⁄ tsp. salt
4
1 Tbsp. poppy seeds
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