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
Written cooking instructions as an idea can be tracked far back into ancient history, at least as far back into history as pharonic Egypt, and maybe even further. In practice though, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. He describes how the meals were divided into starters, main course and dessert, something we still use today. Aspicius also recounts how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks such as basil, rue and parsley. Continuing our culinary historical journey, there were some recipe books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals cooked for the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in recipe manuscripts, most of which are kept safe in academic collections. When we get to the 20th century, cookery books were in great demand, as a result of better eduction, leisure time and having more money to spend. |
We hope you enjoy this Cinnamon Apple Angel Food Cake recipe.
