Ingredients
1 cup cake flour
1/4 cup cocoa
1 1/3 cup sugar
6 large egg whites
1/2 tsp cream of tartar
3 whole eggs
1 tsp vanilla extract
1/2 tsp almond extract
Directions
Preheat oven 350øF. Sift flour, cocoa, and 1/3 cup sugar. Set aside.
Whip egg whites until foamy. Add cream of tartar and continue beating
until soft peaks form. Set aside in a large bowl. Whip whole eggs
with 1 cup sugar until creamy and golden. Add vanilla and almond
extracts and mix until combined. Fold whole egg mixture gently into
whipped egg whites.
Fold dry mixture gently into egg mixture, just until combined. Pour
mixture into a 10 inch tube pan and bake for 40-50 minutes, or until
a toothpick inserted in the middle comes out clean. Invert cake to
cool. Run knife around the edge of pan to loosen cake. Remove bottom
with tube. Run knife around the bottom of the pan around the tube.
Turn cake onto plate.
11% calories from fat Source: Food by Susan Powter. Typed by Lisa
Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV -
Stinson Beach, CA
Servings: 12 servings
Powter Chocolate Angel Food Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written recipes as an idea can be tracked way back into history, certainly as far back into recorded history as ancient Egypt, and maybe further still. However, sadly, these ancient records were just simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of 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 anyone who tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the cooks of Roman times used many different spices, including many that are still in use today like thyme, mint and asafoetida. Continuing our culinary historical journey, there were a couple of recipe books which date from the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the indian food that is popular today, but instead accounts of the types of meals served to the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including basil and coriander. These new foods and spices caused a torrent in recipe manuscripts, many of which are now in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe competed to serve the most exotic meals, and because of this the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes to help cooks of their time. When we get to the twentieth century, cookery publications are highly popular mostly due to higher levels of literacy, more leisure time and a general increase in wealth. The TV revolution brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Powter Chocolate Angel Food Cake recipe.
