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      Holly's not-so-secret Baker family angel cake recipe

      Holly Baker shares her grandmother's angel cake recipe.

      This Thanksgiving, the faces of 7&4 News Today are sharing their recipes from home. Holly Baker starts off the week with her grandmother's angelfood cake recipe and homemade icing.

      Grandma Baker's Angel Cake

      12 egg whites room temperature

      1 1/2 cups sifted cake flour (Swans Down)

      1 1/2 cups sugar

      1 scant tsp salt

      1 tsp cream tarter

      2 tsp vanilla

      1/4 tsp almond extract

      Preheat oven to 350 degrees. Sift the flour and 3/4 of the sugar together. Add salt to egg whites and beat until foamy on medium speed. Sprinkle in the cream of tarter and extracts. Continue beating until the whites form stiff peaks, about 3 minutes, but don't overbeat. Gradually increase the mixer speed to medium high and sprinkle in 3/4 cups of sugar 1 T. at a time. Beat only until the sugar is blended, about 1 1/2 minutes. Turn mixer to low and sprinkle in the sifted flour and sugar blend for about 1 1/2 minutes. Pour the batter into ungreased 10" tube pan and draw a thin spatula or knife around pan in circular motion 3 times to remove air bubbles. Bake 30-35 minutes until cake is golden brown. Remove from oven and invert cake so that it is upside down. Cake should hang about 1 1/2 hours till set. Remove from pan and ice!

      Icing for Angel Cake

      8 T. whipping cream

      8 T. dark brown sugar

      1 stick REAL butter

      1 1/2 tsp vanilla

      2 cups sifted powdered sugar

      Sift sugar first. Mix cream sugar and butter in pan, bring to a boil but do not stir while cooking. Boil for 3 to 4 minutes. Remove from heat and add vanilla and sifted powdered sugar. Beat until it turns creamy and of spreading consistency. Pour warm icing over cake.

      Enjoy! From my family to yours. - Holly