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Self-Frosting Angel Cake

Yield: 1- 9" cake

Ingredients:

  • 6 egg whites at room temperature
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 cup plus 2 Tbsp sugar
  • 1/2 cup sifted cake flour
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/2 cup flaked coconut

Directions:

  1. Preheat oven to 325° F.
  2. Beat egg whites until foamy.
  3. Add the cream of tartar and salt.
  4. Beat until soft peaks form.
  5. Gradually add the sugar, 2 Tbsp at a time, beating until stiff peaks form.
  6. Sprinkle flour over egg white mixture; fold in carefully.
  7. Gently fold in flavoring.
  8. Pour batter into an ungreased 9-inch square baking pan.
  9. Sprinkle coconut over the top.
  10. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean.
  11. Cool in pan about 40 minutes.
  12. Remove cake from pan and cut into squares to serve.

Web Site by: A Safer Company LLC