By Kevin Williams
This is the last in the “Mrs. Stutzman Recipe Collection”, and I thank Mrs. Stutzman in Holmes County, Ohio for sharing her recipes with us. Perhaps sometime I can visit her farmstead and share more with you.
In the meantime, this sounds like a very approachable recipe for angel food cake. I’ve never made one myself because 1) I’m not a huge angel food cake fan and 2) most recipes I’ve seen for it are a little intimidating. But this seems like a flavorful angel food cake that I’d like and her instructions seem simple enough to follow. Two tips she does add: 1 1 /4 cup cake flour can be substituted for the cornstarch and flour mixture. And she says it is a very tasty cake by itself, but you can add frosting. Hmmmm, I’d add the frosting too!:) Oh, one more thing, the recipe calls for 2 cups of egg whites. How many eggs would that be? I’m guessing you’d have to use 10 – 12 eggs to get 2 cups of whites, so that is a lot of leftover yolk. Prepare to make some egg salad! Okay, here is the recipe!
Serves: 1 cake
- 2 cups egg whites
- 1 /4 cup water
- 3 /4 teaspoons salt
- 2 teaspoons cream of tartar
- 2 1 /4 cup brown sugar
- 1 /2 teaspoon teaspoon maple flavoring
- 1 teaspoon vanilla flavoring
- 1 1 /2 cups flour and 2 tablespoons cornstarch
- ½ cup chopped nuts
- Beat together egg whites, water, salt and cream of tartar until fluffy.
- Add 1 1 /4 cup brown sugar and beat until stiff.
- Stir in flavorings
- Sift flour, cornstarch and 1 cup brown sugar.
- Gradually fold into egg white mixture, then fold in nuts.
- Pour into ungreased angel food cake pan and bake at 350 until cake tester comes out dry.
- Approximately one hour.
- Remove from oven and let cool upside down.
- Once it has cooled, loosen sides with a table kinife and release cake onto plate.