Who has a large Taste of Home collection?

[Chefzhat]

And wants to track down a recipe for me?

I'm looking for their Angel food cake that was published in 1999 (I think?). It's the best recipe I've ever used, but unfortunately I lost it in the move. I've tried others, but without the same results.

Much obliged!

Debie

[valchemist]

I hope this is the one. Sorry if there are any typos!


Homemade Angel Food Cake

1 cup cake flour
1 cup confectioner's sugar
1 1/2 c egg whites, about 12
1 tsp cream of tartar
pinch of salt
1 tsp vanilla
1 1/4 cups sugar
frosting:
1 plain milk chocolate candy bar (7 oz)
2 cups whipping cream
3 tbsp confectioner's sugar
1 tsp vanilla

Sift flour and confectioner's sugar together twice. In a mixing bowl, beat egg whites, cream of tartar, and salt on medium until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tbsp at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture., about 1/2 cup at a time. Pour into an ungresed 10-inch tube pan. Bake at 325 for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack. Cool completely.

For frosting, melt the candy bar in the microwave or a double boiler; cool 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around the sides of the cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings. Store in refrigerator.

Taste of Home, April/May 1999

[Chocolate Rose]

Is this it:

* Exported from MasterCook *

Homemade Angel Food Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : 1999 Desserts-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cake flour
1 cup confectioners' sugar
1 1/2 cups egg whites (about 12)
1 teaspoon cream of tartar
pinch salt
1 teaspoon vanilla extract
1 1/4 cups sugar
Frosting:
1 (7-ounce) plain milk chocolate candy bar
2 cups whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Chocolate shavings -- optional

Sift flour and confectioners' sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325' for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour. For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator.

Source:
"2000 Taste of Home Annual Recipes"
Copyright:
"1999 Reiman Publications, LLC"
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Here's one from 2000:

* Exported from MasterCook *

Angel Food Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : 2000 Desserts-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cake flour
1 1/2 cups sugar -- divided
2 cups egg whites (about 5 large eggs)
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Sift flour and 1/2 cup sugar together four times; set aside. In a mixing bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375' for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake pan and cool completely. Loosen sides of cake from pan and remove.

Source:
"2001 Taste of Home Annual Recipes"
S(Formatted by:):
"Moonchild2488"
Copyright:
"2000 Reiman Publications, LLC"
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[Chocolate Rose]

Oops! Val beat me to it! :D

[Chefzhat]

You ladies are the best!!!!

I owe you both!