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Angel Cake Recipe

Angel cake is a classic dessert that is loved by many. Its light and fluffy texture, combined with its delicate flavor, makes it the perfect dessert for any occasion. In this recipe, we will explore two different methods for making angel cake.

Method I:

Ingredients:
- 1 cup sugar
- 1-1/3 cups flour
- 1/2 teaspoon cream of tartar
- 3 teaspoons Dr. Price's Baking Powder
- 1/3 teaspoon salt
- 2/3 cup scalded milk
- 1 teaspoon almond or vanilla extract
- Whites of 3 eggs

Instructions:
1. Start by preheating your oven to a very slow temperature (around 300°F or 150°C).
2. In a large bowl, mix and sift together the sugar, flour, cream of tartar, baking powder, and salt. Repeat this process four times to ensure the ingredients are well combined.
3. Slowly add the scalded milk to the dry ingredients, stirring continuously to prevent lumps from forming.
4. Once the milk is incorporated, add in the almond or vanilla extract and mix well.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
7. Pour the batter into an ungreased angel cake tin.
8. Place the tin in the preheated oven and bake for approximately 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Allowing the cake to cool upside down will help prevent it from collapsing.
10. Leave the cake to cool completely before removing it from the pan.
11. Once the cake is cool, you can choose to cover it with white or chocolate icing for added flavor and decoration.

Method II:

Ingredients:
- 1 cup sugar
- 1-1/3 cups flour
- 1/2 teaspoon cream of tartar
- 3 teaspoons Dr. Price's Baking Powder
- 1/3 teaspoon salt
- 2/3 cup cold milk
- 3 egg whites
- 1 teaspoon almond or vanilla extract

Instructions:
1. Preheat your oven to a very low temperature, similar to the first method (around 300°F or 150°C).
2. In a saucepan, combine the sugar and cold milk. Bring the mixture to a boil and cook until it thickens.
3. In a separate bowl, beat the egg whites until they become light and fluffy.
4. Slowly pour the hot sugar-milk mixture over the beaten egg whites while continuing to whisk them.
5. In another bowl, sift together the flour, cream of tartar, baking powder, and salt.
6. Gradually add the sifted dry ingredients to the sugar-milk and egg white mixture, folding gently until well combined.
7. Stir in the almond or vanilla extract.
8. Pour the batter into an ungreased angel cake tin.
9. Place the tin in the preheated oven and bake at a very low temperature for 25 minutes.
10. After 25 minutes, increase the oven temperature slightly and continue baking for an additional 30 minutes or until the cake is thoroughly baked.
11. Once baked, remove the cake from the oven and invert the pan onto a cooling rack. Allow it to cool completely before removing it from the pan.
12. Just like in Method I, you can choose to cover the cake with white or chocolate icing for extra flavor and decoration.

Now, let's delve into the history of angel cake and some fun facts about this delectable dessert:

Angel cake, also known as angel food cake, is believed to have originated in the United States during the 19th century. It was initially a favorite among European immigrants, particularly in Eastern Pennsylvania. The cake quickly gained popularity due to its light and airy texture, resembling the heavenly nature of angels.

One interesting fact about angel cake is that it became especially popular during the late 19th and early 20th centuries due to the availability of the necessary ingredients. The invention of baking powder made it easier to create the airy consistency of angel cake, while advancements in flour production allowed for a more delicate texture.

Traditionally, angel cake is made using only egg whites, which significantly contributes to its lightness. This also makes angel cake a cholesterol-free option for those watching their dietary intake.

Similar to angel cake, there are a few other recipes that share similarities in terms of texture and flavor. One such dessert is chiffon cake, which is made using vegetable oil instead of butter, resulting in a moist and tender crumb. Another close relative is sponge cake, which is often used as a base for various cakes and pastries.

Now armed with these two methods for making angel cake, you can create a delightful and heavenly treat for yourself and your loved ones. Whether you choose to enjoy it plain or dress it up with icing, angel cake is sure to impress with its lightness and delicate flavor. Happy baking!

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