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Adrienne Veronese

Poet, Novelist, Author, Essayist, Humorist

Mom's Angel Cake

 

Mom's Angel Cake



Sift one and a half
cups sugar. Measure
one cup cake flour
before sifting. Sift
three times with one
half cup sugar and a
half teaspoon salt. Whip
twelve egg whites until
foamy. Add one teaspoon
cream of tartar and beat
until soft peaks form.
Add one cup of sifted sugar
one tablespoon at a time and
continue to beat after each
addition until thoroughly
incorporated. Fold in
one half teaspoon each
vanilla and almond extract.
Sift in fourths the flour
mixture into the beaten egg
whites and gently fold in.
Pour into an un-greased tube
pan and bake at three hundred
fifty degrees about 45 minutes.
Invert on a bottle and allow
to cool completely before
attempting to remove from pan.

Every year on August 6
we have my mother's favorite cake
with strawberries and whipped cream
and we remember. Although some
may disagree with me,
I think the only complaint she
really had about this country was
that they bombed Japan on her
birthday. It became her preference
thereafter to spend that day
contemplating those who were
already in the arms
of the angels.


(with special thanks to Robbie XII)







 

 

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