ANGEL FOOD CAKE
1½ cups sifted cake
flour
1% cups sugar
1½ cups egg whites
(12 to 15 eggs)
1/4
teaspoon salt
11/
z
teaspoons cream
of tartar
1
1
/
2
teaspoons
flavoring
OLD FASHIONED POUND
CAKE
10 eggs, separated
41/4
cups sifted, self-
1 pound sweet
rising flour
butter
2 cups sugar
1 teaspoon vanilla
Place egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until egg whites are Stiff But Not Dry (see
page 18). Stop. Remove whites from Bowl.
Turn to Speed 1 and add eggs, one at a time,
beating 15 seconds after each addition. Add
light cream and beat 15 seconds. Turn to
Speed 4 and beat 15 seconds more. Stop.
Pour batter into a well-oiled 10-inch tube
pan and bake at 325°F. for 1 hour, 40 min-
utes or until done. Cool cake completely be-
fore removing from pan. Do not invert pan.
Yield: One 10-inch cake
Place butter and flour in Bowl. Attach Bowl
and Whip. Gradually turn to Speed 2 and
beat 2
1
/
2
minutes. Stop and scrape Bowl. Re-
turn to Speed 2 and continue beating 2
1
/
2
minutes. Stop. Remove butter and flour mix-
ture from Bowl, keeping separate from egg
whites.
Place egg yolks, sugar and vanilla in Bowl.
Attach Bowl and Whip. Beat on Speed 4 for
2 minutes. Stop and scrape Bowl. Turn to
Speed 6 and beat 1 minute. Stop.
Add butter and flour mixture to egg yolk
mixture. Gradually turn to Speed 4 and beat
5 minutes. Stop and scrape Bowl. Add
beaten egg whites. Mix on Speed 2 until
mixed in, about 1 minute. Turn to Speed 4
and beat 10 minutes. If necessary, stop and
scrape Bowl half way through this mixing
process.
Pour batter into a greased and floured 10-
inch tube pan. Drop pan to remove air bub-
bles. Bake at 325°F. for 1 hour, 20 minutes or
until done. Cool cake completely before re-
moving from pan. Do not invert pan.
Yield: One 10-inch cake
CHOCOLATE POUND CAKE
Sift flour once and measure; sift again three
times with
1/3
cup of the sugar. Sift remain-
ing sugar; keep separate from flour-sugar
mixture.
Place egg whites in Bowl. Attach Bowl and
Whip. Turn gradually to Speed 6 and whip
until whites are Frothy (see page 18), about
20 to 30 seconds. Stop.
Add salt, cream of tartar and flavoring. Turn
to Speed 6 and continue whipping until
whites are almost Stiff But Not Dry, about 2
to 2
1
/
2
minutes.
Turn to Speed 2, and add sifted sugar gradu-
ally, about 1 minute. Stop and scrape Bowl.
Turn to Speed 6 and whip 5 seconds. Stop.
Remove Bowl. Sift about a quarter of the
flour-sugar mixture over the batter. Very
gently fold in with a spatula, making 10 to 12
strokes. Repeat until all flour is gently
folded in.
3 cups sifted cake
Hour
3 cups sugar
1 cup cocoa
3 teaspoons bak-
ing powder
1 teaspoon salt
1 cup butter,
softened
1½
cups milk
3 teaspoons
vanilla
3 eggs
1/4
cup
light cream
Pour into ungreased 10-inch tube pan. Bake
at 375°F. for 35 minutes. Let cool in inverted
pan for 1 hour.
Yield: One 10-inch cake
Sift dry ingredients into Bowl. Make a well
in the center and add softened butter, milk
and vanilla. Attach Bowl and Beater. Turn
to Speed 1 for 1 minute or until mixed. Stop
and scrape Bowl. Turn to Speed 6 and beat 5
minutes. Stop and scrape Bowl.
13
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