Self-Frosting Angel Cake
Yield: one 9-inch cake
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup sifted cake flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup flaked coconut
- Beat egg whites (at room temperature) until foamy; add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating mixture until stiff peaks form
- Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavorings.
- Pour batter into an ungreased 9-inch square baking pan; sprinkle coconut over top. Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan about 40 minutes. Remove cake from pan, and cut into squares to serve.
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