VINTAGE COFFEE CUP RECIPES

Steps:

• Preheat oven to 350 degrees (or 375 for high altitude).  Get out a angel food cake tube pan (the one with a hole in the center) but don't grease the pan.
• Sift the flour and 1/2 cup of the sugar together. 
• In a clean stand mixer with the whip attachment, whip the egg whites until foamy. Add in the salt and vanilla, then gradually add in the remaining 3/4 cup sugar and continue to whip until medium peaks are formed. 
• Fold in the flour mixture in 3-4 additions, using a large wire whisk or a spatula.
• Pour batter into the tube pan and bake until the cake springs back when you touch with your fingertips (about 40 minutes). 
• Let cool inverted (upside-down) for one hour then use a knife to loosen all of the edges before removing from the pan.  Once cake is out of the pan, sprinkle with powdered sugar and serve with whipped cream or ice cream and berries.

Steps:

• Preheat oven to 350 degrees (or 375 for high altitude).  Get out a angel food cake tube pan (the one with a hole in the center) but don't grease the pan.
• Sift the flour and 1/2 cup of the sugar together. 
• In a clean stand mixer with the whip attachment, whip the egg whites until foamy. Add in the salt and vanilla, then gradually add in the remaining 3/4 cup sugar and continue to whip until medium peaks are formed. 
• Fold in the flour mixture in 3-4 additions, using a large wire whisk or a spatula.
• Pour batter into the tube pan and bake until the cake springs back when you touch with your fingertips (about 40 minutes). 
• Let cool inverted (upside-down) for one hour then use a knife to loosen all of the edges before removing from the pan.  Once cake is out of the pan, sprinkle with powdered sugar and serve with whipped cream or ice cream and berries.