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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Early in the day or last thing at night, sift the sugar flour and salt together well. | 2. Add the boiling water and stir until well blended. | 3. Cover and leave until cold a 8 hours or overnight. | 4. Later that day or next day,. | 5. When you are ready to make your cake, preheat your oven to 250 degrees. | 6. In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy. | 7. Add the pinch of salt and the tartar, beat until stiff peaks but not dry. | 8. While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well. | 9. Once the whites are ready, fold in a little of it to lighten into the batter. | 10. Fold in all the whites now into batter, trying to fold in well, and not deflate. | 11. Place into a ungreased angel food tube pan. | 12. Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack. | 13. After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes. | 14. After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes. | 15. Test cake to see if its completely cooked with a long skewer. | 16. If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing. | 17. When done, remove to wire rack. | 18. Turn upside down until cool, and then run knife around edges and release cake. | 19. I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom. | 20. I always use a two piece tube pan for this recipe. | 21. The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups	sifted	729.12	53.6256	63.5208	34.692
sugar	2	cups	granulated sifted	639.6	120.016	20.02	9.984
salt	1/2	teaspoon		-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
almond extract	1	teaspoon		-	-	-	-
egg white	1	cup		126.36	1.7739	26.487	0.4131
salt	1	pinch		-	-	-	-
cream tartar	1	teaspoon		7.74	1.845	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.