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Three-egg Angel Cake Recipe

Three-egg Angel Cake is a timeless dessert that has been enjoyed for generations. Its light and airy texture, coupled with its delicate flavor, makes it the perfect treat for any occasion. This classic recipe only requires a few simple ingredients, making it easy to whip up in no time.

To begin, gather the following ingredients:

- 3 tablespoons shortening
- 3/4 cup sugar
- Yolks of 3 eggs
- 1 teaspoon flavoring extract (such as vanilla or almond)
- 1/2 cup milk
- 1-1/2 cups flour
- 3 teaspoons Dr. Price's Baking Powder

Before we delve into the recipe, let's explore a bit of the history and fun facts about Angel Cake. This cake is believed to have originated in the United States in the late 19th century. It is said to have been a variation of the popular sponge cake, but with the addition of egg whites to make it lighter and fluffier. Traditionally, Angel Cake was made with seven egg whites, but this Three-egg version is a scaled-down variation.

Now, let's get started with the recipe:

1. Preheat your oven to a moderate temperature.

2. In a mixing bowl, cream the shortening until it is smooth and creamy.

3. Gradually add the sugar to the shortening, mixing well after each addition. The mixture should become light and fluffy.

4. In a separate bowl, beat the egg yolks until they become thick and pale yellow in color. This will add richness to the cake.

5. Add the beaten egg yolks to the creamed shortening and sugar mixture. Mix well to combine.

6. Next, add the flavoring extract of your choice. Vanilla extract is a classic option, but almond or lemon extracts can add a delightful twist.

7. In another bowl, sift together the flour and baking powder.

8. Add the sifted dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, and add them in small increments, mixing well after each addition. This will ensure a smooth batter.

9. Once the batter is well mixed, it is ready to be baked. Grease a loaf pan and pour the batter into it.

10. Place the pan in the preheated oven and bake for 35 to 45 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

11. Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before frosting.

12. To add a finishing touch to your Three-egg Angel Cake, you can cover it with a white icing. Simply prepare your favorite icing recipe and spread it evenly over the cooled cake. You can then decorate it with fruits, sprinkles, or any other toppings of your choice.

Now that you have mastered the art of making Three-egg Angel Cake, let's explore some similar recipes that you might enjoy.

One alternative to Angel Cake is the classic Sponge Cake. Like Angel Cake, Sponge Cake is light and fluffy but is made using both egg yolks and egg whites. Another option is Chiffon Cake, which is also light and airy but incorporates oil instead of butter for added moisture. Finally, if you're looking for something richer, consider trying a Pound Cake which is denser and buttery in flavor.

Whichever cake you choose, you are sure to delight your taste buds with these delectable treats. Have fun experimenting with flavors, fillings, and toppings to create your own unique version of these timeless desserts. Enjoy!

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