ANGEL FOOD CAKE HAS MORE THAN JUST GOOD TASTE Series: One of a series of occasional articles on American cooking techniques NORTH SPORTS FINAL, C Edition

Angel food cake, an American favorite that reportedly was invented by Linus T. Dexter of Vineland, N.J., a little more than a century ago, contains no cholesterol because no egg yolks or butter go into it. So dessert lovers, weight watchers, health mavens and angels of all ages can eat it with impun...

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Bibliographic Details
Published inChicago tribune (1963)
Main Author Peter Kump. (copyright) 1993 by Peter Kump
Format Newspaper Article
LanguageEnglish
Published Chicago, Ill Tribune Publishing Company, LLC 24.06.1993
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Summary:Angel food cake, an American favorite that reportedly was invented by Linus T. Dexter of Vineland, N.J., a little more than a century ago, contains no cholesterol because no egg yolks or butter go into it. So dessert lovers, weight watchers, health mavens and angels of all ages can eat it with impunity. Besides having no fat, it is relatively low in calories. Without icing, one-twelth of a 10-inch cake has about 140 calories. Here are three angel food cake recipes by some of today's best bakers. The first is the classic angel food cake, followed by wonderful chocolate and orange variations. 3. Put egg whites, vanilla, warm water, cream of tartar and salt into large bowl of elecric mixer. Beat at high speed until soft peaks just begin to form. Reduce the speed to moderately low, gradually beating in the 1 cup sugar, about 1 tablespoon at a time. When all the sugar has been added, beat only until soft, droopy white peaks form. Do not overbeat.
ISSN:1085-6706