a eee Fodd Cape. CES Vg da ele eet oo \Ya Cups Sifted Powdered Sugar a a Ke IY teaaprons bream of tortor \y gc | +easpoon Vantlar Me p| | cup gremuloted Sagar x Ve Sift together Powdered Sugar and flour. En a large bow] beat? 99 WhitB) Crear of ae and Vanilla, uplhl SoC ees radually add Jranulated S4ger, e- ere oe Y ietarL, gently Lalding 9 by Lars. Pauw into aa ie Pi nen OF Ys minucl ae On ack 350 Frosting: \ cvs to |sheaapoon Va ewe reat vuttosjtand 0 Laker C \ ibs wx Sugar. (30D F798 millA , Beat ovisdo and bulide Tagither gradually add 10x Sugar and Evaporated ll and then \peatk: ay oO min ; stint Grsting and dotbyate Cake OS desiredAngel Foc 2 3 ’ 10d Cake ea 1% cup sugar %tsp. salt cup cake flour 12 egg whites; PA Preferred 1/3 cup warm water tsp. vanilla 1 We tsp, cream of tartar 1... Place sugar in food processor and blend for 2 minutes, until sugar becomes very fine. 2. ina medium bowl, combine cake flour, salt, and half of the fine suger. Sift together and set aside, 3. Preheat oven to 350.deg. 4. Combine egg whites, vanilla, water and cream of tartar in large bowl. Whisk ingredients together by hand for 2 minutes until well combined. At this point, switch to hand mixer or Pour egg white mixture into bow of a stand mixer with 2 whisk attachment. Gradually add remaining egg white mixture until soft peaks form. 5. Sprinkle some of the flour mixture on top of the egg white mixture. Gently stir in. repeat until a flour mixture has been evenly stirred in. 6. Spoon mixture into ungreased tube pan. Bake for 45 min until golden brown and cake is cooked through 7. Invert cake pan and cool upside down until cake is completely cooted. 8 Once cooled, carefully remove from the pan. 9. Glaze tsp vanilla 3 T lemon juice 6T butter melted 2 cups confectioners’ sugar Combine butter, confectioners’ sugar, juice, and vanilla in medium bow; stir until smooth, Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes. Garnish with lemons and blueberries.“ANGEL FOOD DELUXE 1 cup cate tour 1% cups confectioners’ sugar 12 egg whites (1% cups) 1% teaspoons cream of tartar 4% teaspoon salt 1 cup granulated sugar V4 teaspoons vanilla "8 teaspoon almond extract Heat oven to 375. Stir together flour and first amount of sugar; set aside, In laige mixer bowl, best ogg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle dour-sugar mixture, 4 cup at a time over meringue, folding in gently just until owr-suger mixture disappears. Push batter into ungreased tube pan, 0x4" inches. Gently cut through batter. Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool. Vanilla Buttercream Frosting “p_cup butter or morgane, tottened 4 cups powdered sugar, divided 3 to4 tablespoons milk 14 teaspoons vanilla extract Beat butter with electric mixer ‘on medium speed In large bow! Un6l creamy. with mixer running, ‘gradually adé about 2 cups unt frosting is desired ‘Makes about 2% cups frosting w teemamunnmn tin enneninin ‘VANILLA BUTTER- (CREAM FROSTING In ange bow, with mixer at low speed, beat tna and oe half Toure packages confecionen” Sugor 5 #/+ cops) and Deeps margormeor inuter (5 Yastcks), softened, just nal mixed. Increase speed ‘edits beatin exp tna ean at tetra raping bow often powdered suger, beating undt Faone wel blended, Slowiy beat In mile and vanila. Gradually Puree 2d remaining powered Sugar, : Beating unt smooth. Ads ROD additional milk, IF necessary, he. sem hgh bea 10 ce ‘ to highs beat TO ni | QD STRAWEEREY SEW VC STRAWSERRIES CU consistency Ae OR SUBER f |) Conmmins MARSALCREMc Caran Foreng Saver No Yastne