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    Home » Everything Amish » Plain Culture

    Mrs. Stutzman's Easy Angel Food Cake

    Published: Jun 2, 2016 · Updated: Jun 2, 2016 by Kevin Williams | Leave a Comment

    Mrs. Stutzman's Easy Maple Nut Angel Food Cake

    Mrs. Stutzman's Easy Maple Nut Angel Food Cake

    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!

    Mrs. Stutzman's Easy Angel Food Cake
     
    Print
    Prep time
    30 mins
    Cook time
    1 hour
    Total time
    1 hour 30 mins
     
    Serves: 1 cake
    Ingredients
    • 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
    Instructions
    1. Beat together egg whites, water, salt and cream of tartar until fluffy.
    2. Add 1 1 /4 cup brown sugar and beat until stiff.
    3. Stir in flavorings
    4. Sift flour, cornstarch and 1 cup brown sugar.
    5. Gradually fold into egg white mixture, then fold in nuts.
    6. Pour into ungreased angel food cake pan and bake at 350 until cake tester comes out dry.
    7. Approximately one hour.
    8. Remove from oven and let cool upside down.
    9. Once it has cooled, loosen sides with a table kinife and release cake onto plate.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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