Ingredients
1 1/2 cup egg whites -- about 12 eggs
1 1/2 tsp cream of tartar
1/4 tsp salt
1 cup sugar
1 tsp vanilla
1/2 tsp almond extract
1 1/2 cup confectioner's sugar
1 cup cake flour
1 ***glaze***
1/3 cup butter or margarine
2 cup confectioner's sugar
1/2 tsp cinnamon
3 tbsp apple juice -- -or-
1 apple cider
Directions
In a mixing bowl, beat egg whites, cream of tartar and salt on medium
speed until soft peaks form. Add sugar, 2 T. at a time, beating well
after each addition; beat until smooth and glossy and stiff peaks
form. Add extracts on low speed. Combine confectioners sugar and
flour; gently fold into egg mixture. Pour into an ungreased 10 inch
tube pan. Bake on the lowest rack at 375 for 35 to 40 minutes or
until top crust is golden brown and cracks feel dry. Immediately
invert cake in pan to cool completely. Loosen sides of cake from pan
and remove. For glaze, melt butter in a saucepan. Stir in the
confectioners sugar and cinnamon. Add apple juice slowly until glaze
is thin enough to drizzle. Drizzle over cake. Source: Taste of Home
Magazine.
Recipe By : Sue Klapper
Servings: 16 servings
Cinnamon-Apple Angel Food Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these ancient records were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans were skilled in the use of many spices, including a few that are still present in modern kitchens like basil, mint and parsley. Moving on, we have two interesting recipe books dating from the 1300s : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that is served today, but instead descriptions of the types of meals prepared for the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in recipe books, the majority of which are kept safe in academic collections. By the advent of the 1900s, recipe books were starting to become popular mostly due to increased literacy, more spare time and having more money. |
We hope you enjoy this Cinnamon Apple Angel Food Cake recipe.
