lumicero/recipes-ing2inst huggingface dataset:
Title: Yummy Dairy Free Chocolate Cake
Ingredients:
- 1 1/2 self-raising flour
- 1 plain flour
- 1 1/2 sugar
- 1 salt
- 2 baking soda
- 2 lemon juice
- 1/2 boiling water
- 3/4 cold water
- 3/4 vanilla essence
- 2 eggs
- 3/4
- 2
Instructions:
1. Combine dry mix and wet mix - mixing until smooth. (You can afford to be a LITTLE generous with liquid measurements (for a extra moist cake), but NOT the dry measurements!).
2. Pour into greased tin and bake for 170 deg C, for 55mins, or until you can poke it with a knife and it comes out clean.
3. To decorate you can ice as normal, OR lay out strips of baking paper on top of the cake, then sift icing sugar over top of the cake, lift the baking paper off slowly (strip by strip) and then you will have a pretty pattern.
4. Pattern ideas:.
5. A letter (i.e of someones name).
6. Randomly space them out.
7. Checks.
8. Stripes.
9. Love heart.
Title: Cherry Cake
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 4 eggs
- 4 flour
- 2 baking powder
- 16 cherries
- 1 vanilla
- 1 milk
- 1 salt
- 1
Instructions:
1. Mix dry ingredients together and set aside.
2. Cream together butter and sugar, add eggs, vanilla, almond and lemon flavoring and continue to beat.
3. Add dry ingredients and warm milk a little at a time till well mixed. Add the glazed cherries.
4. Bake at 325 for 1 hour or until done.
Title: Thai Coffee Bread Pudding
Ingredients:
- 3 unsalted butter
- 1 milk
- 3 eggs
- 6 light brown sugar
- 6 ground cinnamon
- 2 ground cardamom
- 1/2 salt
- 1 1/2 sweetened condensed milk
- 1 1/2 vanilla extract
- 3/4 sugar
- 1 heavy cream
- 2 confectioners' sugar
- 1 1/2 orange zest
- 1
- 1 1/2
- 1/4
- 1
Instructions:
1. Grease 13- by 9-inch baking dish with 1 tablespoon butter.
2. Adjust oven racks to middle and lower middle positions and preheat oven to 325°F Arrange bread cubes in single layer on two rimmed baking sheets and bake until dry, 12 to 15 minutes. Transfer sheets to cooling racks and allow to cool, about 15 minutes.
3. Meanwhile, place 1 cup milk in small microwave-safe bowl or glass liquid measuring cup and microwave 1 minute. Add espresso powder and stir until dissolved.
4. In large bowl, whisk egg yolks, eggs, light brown sugar, cinnamon, cardamom, and salt until smooth. Whisk in condensed milk, espresso-milk mixture, remaining 2 cups milk, vanilla extract, and almond extract; whisk until thoroughly combined.
5. Add bread to mixture and gently fold in with rubber spatula until cubes are saturated. Transfer to prepared baking dish and let stand to fully absorb liquid, about 20 minutes.
6. Melt remaining 2 tablespoons butter and brush over pudding. Sprinkle with sugar. Place dish on rimmed baking sheet and bake on middle rack until custard has set and releases no liquid when pressed, about 45 minutes. Cool about 20 minutes before serving.
7. While bread pudding is cooling, whip heavy cream, confectioners’ sugar, and orange zest in large chilled metal bowl until soft peaks form, about 2 minutes on medium-high speed on electric mixer and 3 to 4 minutes if beating by hand.
8. Serve pudding warm or lightly chilled with orange whipped cream.
Title: Hawaiian Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 instant vanilla pudding
- 1 1/4 crushed pineapple
- 1 cream cheese
- 1 sugar
- 1 vanilla
- 3 flaked coconut
- 1/4
- 1/2
Instructions:
1. Prepare and bake cake according to package directions, using a greased 13x9inch baking pan.
2. Cool.
3. In a bowl whisk together milk and pudding mix; let stand to thicken.
4. stir in pineapple.
5. Spread over cake.
6. Prepare whipped topping according to package directions; set aside.
7. In a mixing bowl beat cream cheese, sugar, and vanilla until smooth.
8. Beat in 1 cup whipped topping.
9. Fold in remaining topping.
10. Spread over pudding.
11. Sprinkle with coconut.
12. Cover and refrigerate 3 hours or overnight.
Title: Sugar Cookies
Ingredients:
- 1/2 margarine
- 1/2 powdered sugar
- 1/2 sugar
- 1/2 egg
- 1 vanilla
- 1 baking soda
- 1/2 cream of tartar
- 1/3 flour
- 2 salt
- 1
Instructions:
1. Cream first four ingredients.
2. Add eggs and vanilla and beat well.
3. Add dry ingredients.
4. Chill several hours or overnight.
5. Roll in ball size of walnut, dip in sugar and place on ungreased cookie sheet and flatten with a fork.
6. Bake at 350 degrees about 10 minutes or until lightly brown.
7. Do not overbake!
Title: New Zealand Pavlova
Ingredients:
- 3 distilled white vinegar
- 1/3 boiling water
- 1 heavy whipping cream
- 1 confectioners' sugar
- 2 vanilla extract
- 1/4 kiwi fruit
- 1 strawberry
- 1 passion fruit
- 1
Instructions:
1. Preheat oven to 475 degrees F (245 degrees C).
2. Cover a baking sheet with foil, and spray lightly with cooking spray.
3. In a large (chilled and copper if possible)bowl, beat the egg whites to form stiff peaks.
4. Add white sugar slowly, and continue beating.
5. When egg whites are very stiff, add vinegar and boiling water.
6. Continue beating until glossy surface is beginning to fade, and mixture is very stiff.
7. Pile meringue onto prepared baking sheet and shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
8. Place meringue in the oven, shut the door, and turn the heat off.
9. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots.
10. If soft in the center, heat oven to 250 F (120 degrees C).
11. Place meringue back into the oven, and turn off the heat.
12. Cool when done. Transfer onto a serving platter.
13. Whip the cream until just stiff.
14. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue.
15. Arrange the fruit on top of the whipped cream, and serve.
Title: Nectarine Tart
Ingredients:
- 1 flour
- 3 sugar
- 1 nutmeg
- 1 salt
- 1/2 unsalted butter
- 1/3 water
- 6 nectarines
- 1 sugar
- 3 cornstarch
- 1 nutmeg
- 1 milk
- 1 sugar
Instructions:
1. For crust, flour, sugar, nutmeg and salt into food processor and process for 5 seconds.
2. Add butter and pulse until pea-size pieces form.
3. Use pulse button to incorporate cold water until dough comes together.
4. Gather dough into ball, flatten slightly and wrap in plastic wrap.
5. Chill one hour before using.
6. Spray ceramic pie plate with cooking spray and set aside. Between sheets of plastic wrap that have been lightly floured, roll out dough into a 14-inch round.
7. Remove top sheet and turn dough oven into the pie plate and gently press dough against bottom and side. Remove second sheet of plastic (chilling for few minutes if sticky). There should be about a 3-inch dough hangover.
8. Chill for 30 minutes.
9. Heat oven to 375 degree. Slice nectarines and stir in sugar, cornstarch and nutmeg.
10. Let set 15 minutes.
11. Pour mixture into tart shell.
12. Fold up dough to cover edges of tart leaving 4-inch opening in center.
13. Brush dough with 1 Tbsp milk and sprinkle with 1 Tbsp sugar.
14. Place on baking sheet and bake 35-40 minutes until golden and bubbly.
15. Cool.
Title: Raspberry Dessert
Ingredients:
- 2 flour
- 1 butter
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1/4 salt
- 2 raspberry Jell-O gelatin
- 1 boiling water
- 2 frozen raspberries
- 2
Instructions:
1. Use a 9x13 cake pan.
2. Mix the ingredients for the crust and bake at 350 degrees for 15 minutes. Cool.
3. Mix the ingredients for the filling and spread on top of the crust.
4. Mix the ingredients for the topping and put on the filling. Chill for at least 20 minutes, but best overnight.
5. For the pecans and raspberries, you can add as much as you want, for us, the more the better!
Title: Teisen Mel (Traditional Welsh Honeycake)
Ingredients:
- 1/2 flour
- 1/2 baking powder
- 1 1/2 ground allspice
- 1/4 cardamom
- 1 honey
- 1/4 honey
- 1/4 red currant jelly
- 2 butter
- 2 caster sugar
- eggs
- milk
Instructions:
1. Sieve the flour, baking powderand spice into a bowl.
2. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
3. Cream the butter with 3 oz sugar until creamy and light.
4. Add the egg yolks then the 1/4 lb honey, gradually.
5. Gently mix in the flour, then the milk.
6. Spread the mixture in the prepared tin, mounding it slightly in the center.
7. Bake at 400 F (200 C) gas mark 6 for about half an hour.
8. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
9. Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
10. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
11. Serve the cake when it is cold.
Title: Apple Maple Fool
Ingredients:
- 8 granny smith apples
- 1 butter
- 1 soft brown sugar
- 1 cinnamon stick
- 2 lemon zest
- 4 pure maple syrup
- 1 1/4 heavy whipping cream
- 2 pure maple syrup
Instructions:
1. Melt the butter in a small heavy saucepan and add the apples.
2. Bring to a slow heat, then add the brown sugar, cinnamon stick and lemon zest. Cook slowly until the apples are soft and breaking down (you don't want total mush though), stirring often so they don't stick to the bottom of the pan.
3. Cool a little, then add the 4T of maple syrup, stirring until it is soaked through. Put into the fridge to cool totally (remove cinnamon stick).
4. Whip the cream into soft peaks, then fold this through the apple mixture. Put into 6 individual dishes and chill.
5. Just before serving garnish with the extra maple syrup (I normally make a small indentation on the top of the fool & nestle approx 1 teaspoon of the syrup in that).
Title: Walnut, Orange and Black Pepper Biscotti
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/8 salt
- 2 fresh ground black pepper
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 lemon zest
- 1 1/2 tangerine zest
- 1 vanilla
- 1/2 walnuts
- pine nuts
Instructions:
1. Preheat oven to 350°F.
2. To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
3. Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
4. In a medium bowl sift the flours, baking powder, soda, salt and pepper.
5. In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
6. Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
7. Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
8. With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
9. picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
10. If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
11. Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
12. Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
13. Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
14. Let cool on racks and then store in airtight containers.
Title: Chess Pie
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 1/2 water
- 3 eggs
- 1 vanilla
- 9
Instructions:
1. Stir all ingredients. ( except 2 egg whites) together rapidly and
2. bake at 325° for thirty to forty-five minutes or until knife inserted in center comes out clean and center of pie is set.
3. Beat 2 egg whites with 3 tbsp sugar and vanilla.
4. Brown in oven.
5. Double the recipe for 3 pies.
6. Set pie pan inside a baking dish with water in to bake.
Title: Balouza Muhallabia (Fragrant Milk Pudding)
Ingredients:
- 1/2 cornflour
- 4 milk
- 1/2 - 1 sugar
- 1/4 rose water
- 1/4 - 1/2 pistachio nut
Instructions:
1. Mix the cornflour with a little of the milk, to make a smooth paste, then (in a large heavy-bottomed pan) mix the paste with the rest of the milk and the sugar.
2. Stirring constantly and vigorously, bring the mixture to the boil slowly.
3. Lower the heat to as low as it will go, then simmer until the mixture thickens. Make sure you keep stirring thoroughly the whole time, or else the mixture will go lumpy and will stick and burn!
4. Test the thickness of the mixture. Drop a small blob onto a cold plate - if it holds its shape instead of spreading, then it is ready. Until then, keep heating and stirring for a while longer, then test again.
5. When thick, add the orange blossom water or rose water, stir throughly and cook for another couple of minutes.
6. Pour into a glass dish, allow to cool slightly, then decorate with chopped nuts, making pretty patterns.
7. Chill until serving (about two hours).
Title: Pound Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 milk
- 1/2 vanilla
Instructions:
1. Do NOT preheat the oven! You will put the cake in cold, then set the temperature.
2. Liberally grease your cake pan (I use a bundt pan) with butter and flour it. Set that aside.
3. In a large mixing bowl, cream the butter, shortening, and sugar together.
4. Add one egg at a time, mixing well after each one.
5. Add milk and vanilla.
6. Add flour and baking powder. Mix until well incorporated.
7. Pour into cake pan. Put it in the oven, then set the temperature to 350 degrees.
8. Bake for around 1 hour and 15 minutes. The top will get crusty and light brown. Stick a toothpick in it and make sure it comes completely clean and not too moist. Let it sit for about 15 minutes before dumping it out (the crust part is the bottom).
9. NOTE: If you can wait, let it set until the next day, it will taste better! When you cut it fresh out of the oven, it's too warm and moist and the flavor isn't there yet. in my opinion. This is good for regular cakes, but not pound cake.
Title: Banana Nut Layer Cake
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 salt
- 2/3 butter
- 1 1/2 granulated sugar
- 1 vanilla extract
- 1 banana
- 2 milk
- 2 vinegar
- 1/2 walnuts
- 1
- 1/2
Instructions:
1. In a mixing bowl, sift flour, salt& baking soda together.
2. In another large mixing bowl add butter or margerine& mix until creamy, soft& smooth.
3. Gradually add sugar& mix until fluffy.
4. Beat in the vanilla& slightly beaten egg yolks.
5. Add the mashed bananas.
6. Mix the tablespoon of vinegar into the 1/2 cup of milk to sour the milk.
7. Add the flour& sour milk& beat real good.
8. Add the nuts,& fold in the stiffly beaten egg whites.
9. Grease& flour 2 cake pans,& pour the mix evenly into the 2 pans.
10. Bake in pre-heated 350 degree oven 35 to 40 minutes.
11. Remove from oven& place one of the layers onto a cake plate.
12. Generously smear the frosting atop the first layer& then place the second layer on top of the frosted first layer.
13. Generously frost the entire cake on the top& completely around the sides.
Title: Unusually Yummy Easy Chef's Pudding!
Ingredients:
- 2 brown sugar
- 4 hot water
- 6 butter
- 2 butter
- 1 1/2 vanilla
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1 1/2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Have an ungreased 9x13 baking pan ready.
3. If using canned or juicy fruit, drain thoroughly. Set aside.
4. Microwave 1 1/4 cup brown sugar, packed and 2 cups hot water.
5. Pour in baking pan.
6. Microwave 4 tbsp butter and 2 cups hot water till butter is melted.
7. Stir into mix in baking pan and SET ASIDE.
8. In medium mixing bowl, using light fingers, combine 1 tbsp and 2 tsp butter and 3/4 cup brown sugar.
9. Using fingers, work 1/2 cup flour into butter mix. Then using spoon, stir in 1/4 cup milk.
10. Stir in 1/2 cup flour until well blended then 1/4 cup milk and 1 1/2 tbsp milk.
11. Add the last 1/2 cup flour, all baking powder, salt and finally the fruit of choice.
12. Drop by tablespoonfuls into syrup in baking pan. Bake 35 - to 45 minutes until well browned (check dumpling bottoms in center of pan before removing).
13. CAREFUL - THE SYRUP IS VERY THIN WHILE HOT AND SPILLS EASILY!
14. SERVE warm or cold. Cream, milk or ice cream lovely addition.
15. FRUITS I have used - all finely diced: Small can of or 1 cup of fresh:
16. pineapple chunks,.
17. mandarin oranges.
18. peaches.
19. plums.
20. nectarines.
21. raisins.
22. dates.
23. MAY ADD 1/3c CHOPPED NUTS TO DUMPLINGS AS WELL.
24. FROM kitchen of: Mrs C Carpenter, Pres of Homemaker's Club, MacArthur, W. VA.
Title: Triple Chocolate-Almond Explosion Cookies
Ingredients:
- 1 whole wheat pastry flour
- 1/4 unbleached white flour
- 1 cocoa powder
- 1/2 baking powder
- 5 baking soda
- 3 sugar
- 1/4 salt
- 1/4 maple syrup
- 1/3 vanilla extract
- 1 canola oil
- 1/2
- 1/4
- 2 -3
Instructions:
1. Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
2. In a separate bowl, combine the maple syrup, extracts and oil.
3. Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
4. Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
5. Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.
Title: Best Yellow Cake EVER
Ingredients:
- 6 milk
- 1 vanilla
- 2 1/4 cake flour
- 3 sugar
- 1 1/2 baking powder
- 4 salt
- 3/4 unsalted butter
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
3. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and remaining 3/4 cup milk.
6. Mix on low speed until the dry ingredients are moistened.
7. Beat for 90 seconds at medium speed to develop cake structure.
8. Stop mixer, scrape down the sides.
9. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
10. Stop mixer, scrape down the sides and give it a final mix by hand.
11. Pour the batter in the prepared pans and smooth surface.
12. (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
13. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
14. Reinvert cakes so that tops are right side up.
15. Cool to room temperature and wrap tightly with plastic wrap.
Title: Old Fashioned Applesauce Spice Cake
Ingredients:
- 1 eggs
- 3 applesauce
- 1 1/4 ground cinnamon
- 1/3
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease & flour a 13 X 9 pan.
3. Combine cake mix, eggs, applesauce, and oil in a large bowl.
4. Beat at medium speed with an electric mixer for 2 minutes.
5. Stir in nuts.
6. Pour into pan.
7. Bake at 350 for 40 minutes or until toothpick inserted in the center comes out clean.
8. Cool in the pan for 15 minutes.
9. Invert onto cooling rack, then turn right side up.
10. Cool completely.
11. For frosting:.
12. Combine vanilla frosting and cinnamon.
13. Stir until well blended.
14. Spread over cooled cake.
15. ENJOY!
Title: Cinnamon Apple Crisp
Ingredients:
- 8 granny smith apples
- 1 1/4 light brown sugar
- 1 1/4 quick-cooking oats
- 1 all-purpose flour
- 1 1/2 cinnamon
- 3/4 nutmeg
- 1 butter
- margarine
Instructions:
1. Place apples in 13x9 inch baking dish.
2. Combine remaining ingredients in large bowl and mix until crumbly.
3. Sprinkle over the apples.
4. Bake at 375 degrees for 30 minutes or until apples are tender and topping is golden brown.
5. Serve warm with ice cream or whipped cream.
Title: Hint of Spice Cookies
Ingredients:
- 2 eggs
- 1/2 butter
- 1/4 vanilla extract
- 1/4 sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 ground cardamom
- 1/4 ground ginger
- 1/4 lemon zest
- 1/8 black pepper
- 1/8 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/2
Instructions:
1. Preheat the oven to 375°F.
2. Put eggs, butter, sugar, vanilla, into blender and run on low until well mixed.
3. Sift flour, baking powder and salt into a mixing bowl. Add spices/herbs/zest.
4. Add the butter-mix ingredients and stir until well blended.
5. Drop dough a teaspoon at a time onto ungreased cookie sheets.
6. Bake until lightly browned for 8-10 minutes.
7. You can sprinkle them lightly with brown sugar if you like.
Title: Italian Orange Slices
Ingredients:
- 2 navel oranges
- 1 oranges
- 1/2 extra virgin olive oil
- black pepper
Instructions:
1. Slice orange in half, top to bottom. Then slice each half into 1/4 inch thick slices, leaving rind on. Discard any slices that have more rind than fruit.
2. Arrange slices around the perimeter of a serving dish, slightly overlapping. Alternatively, you can arrange slices on individual serving dishes (luncheon sized), using one orange per dish.
3. Lightly drizzle orange slices with olive oil, and then lightly sprinkle with the ground black pepper.
4. Serve immediately.
5. Note: do not allow the olive oil to soak into oranges. The olive oil is meant to be a subtle flavor in the dish, and not the main flavor. Do not put the olive oil on the dish more than one minute before serving. Most of the oil should be left behind on the dish after eating.
Title: Gluten Free Angel Food Cake
Ingredients:
- 1 2/3 potato starch
- 1/2 cornstarch
- 1/2 guar gum
- 1 xanthan gum
- 1/2 white sugar
- 1/2 salt
- 1 cream of tartar
- 1 vanilla extract
- 1 white sugar
- 3/4
Instructions:
1. Bring egg whites to room temperature.
2. Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
3. In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
4. Add the salt, cream of tartar, vanilla and almond extracts.
5. Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
6. This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
7. When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
8. The top can be well browned.
9. I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
10. This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
11. Let cool completely before using or freezing.