On October 8, 1971, Shepparton News social editor Maggie Govan-Smith wrote a column about a wonderful recipe thanks to the Egg Marketing Board at the Shepparton Show.
JANUARY 22, 2013 11:42am
Margaret, a delightful lady and very friendly, will take you step by step through any recipe with eggs successfully, when your version has usually turned out a flop. This is your chance to learn from the experts, and just wait until you see the handsome Lin Stanley tossing those honey pancakes in the air!
Margaret's special demonstration for this Show will be Angel Food Cake, a delicious concoction of egg-whites and a few other ingredients to make the lightest, whitest mouth-watering sweet for party time or any time. Here's the recipe:
12ozs VEB egg whites (1 1/2 cups), 1/4 tsp salt, 1/2 tsp almond essence, 6 ozs castor sugar, 1 1/2 teaspoon cream of tartar, 1 1/2 teaspoon vanilla essence, 7 ozs castor sugar, 4, ozs plain flour (1 cup)
Method:
Pre-heat oven to 375 degrees. Sift the flour with 7oz castor sugar. Do this three times. In a large warmed mixing bowl beat egg whites until foamy. Add cream of tartar, salt and essences. Beat til soft peaks form. Gradually beat in the 6 oz castor sugar until stiff peaks form. Sift in 1/4 of the flour-sugar mixture over the whites and fold in.
Continue folding in the remaining mixture 1/4 at a time.
Put mixture into an ungreased 9" Angel food pan and cut through gently with a knife. Bake for 35-45 mins. Cake is cooked when it springs back to the touch. Invert pan until cake is quite cold. Run a knife around edge of the tin, give a sharp tap on table and cake will be removed quite easily.
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