Ingredients
FROM LINDA FIELDS
CYBEREALM BBS 31578611
1 1/2 cup egg whites (10-12 eggs)
1 cup sifted flour
1 1/2 cup sifted confectioners sugar
3 tbsp unsweetened cocoa
1/2 tsp cinnamon
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
Directions
1. Bring egg whites to room temperature, about 1 hour. 2. Meanwhile,
sift flour, cocoa, powdered sugar, and cinnamon together three times.
Set aside. 3. In a large mixer bowl, beat the egg whites, cream of
tartar, and vanilla with an electric mixer on medium speed until soft
peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating
on high speed until stiff peaks form. Transfer to a larger bowl if
needed. 4. Sift about 1/4th of the flour mixture over the beaten egg
whites. Fold in gently. Repeat, folding in the remaining flour
mixture in fourths. 5. Pour into ungreased 10 inch tube pan. Bake on
the lowest rack in the oven at 350F for 40-45 minutes or until the
top springs back when touched. 6. Immediately invert cake (leave in
pan); cool thoroughly. Loosen sides of cake from pan; remove.
Makes 16 slices.
Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm
carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg
potassium.
Source: Better Homes and Gardens New Dieter's Cookbook Typed in MM
format by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-11
Typists' note: This is GOOD!!!!!!
Servings: 16 servings
Chocolate Cinnamon Angel Food Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, in fact as far back as ancient Egypt, and potentially, even further back. Having said that, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, something that is very familiar to us today. He also tells us how the Romans used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have some interesting books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the upper classes of that time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new foods and spices led to a surge in manuscripts on cookery, some of which are kept safe in private collections. The introduction of television brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cinnamon Angel Food Cake recipe.
