I was talking with one of my blog friends about cake recipes, in particular Angel Cake. Most recipes use so many eggs! Even with my barn-full of chickens I shy away from those recipes -so many extra yolks. I have a very old recipe that actually uses only 4 egg whites and thought I’d share.
Angel Cake
2 c milk 2 c flour
2 c wt. sugar 2 T bk powder
pinch salt 4 egg whites, stiffly beaten
Heat milk to boiling. Sift dry ingredients 5 times (I haven’t skipped this step so I don’t know if it really makes a difference). Add milk to dry ingredients and stir till smooth. Fold in egg whites carefully. Pour into ungreased angel pan. Bake 375F for 40-45 min. Invert pan to cool.
Another yummy cake is Brown Sugar Pound cake. It stays so nice a moist. I love to use my fancy bundt pans with this one, just make sure the pan is big enough or you’ll have a mess in your oven. Sounds like I speak from experience, eh?
Brown Sugar Pound cake
1 c butter 6 eggs
2 c br. sugar 1 c wt. sugar
2 2/3 c flour 2 t vanilla
1 c sour cream (I use fat-free) 1/4 t bk soda
Cream butter then beat in each egg, one at a time. Dissolve the bk. soda in the sour cream. Alternate with the dry ingredients. Pour into a greased and floured bundt pan (if you can find it, the Pam with flour is perfect here).
Bake 275F for 20 min then 325F for 50 min.
Glaze:
2 T butter, melted
1 T water
1 t vanilla
6 T sugar
mix to make a runny glaze and pour over cooled cake
If you really want to make this cake yummy, use on my chocolate glaze instead.
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