Richard came in to work raving about this cake he had over the weekend and thought that it would be a good post. He says you just have to try it, it was the best cake he ever had.
He says he will take a picture when he give this a try in the meantime here is what it looked like.
2 ¼ cups Cake Flour ½ cup Cooking Oil (Wesson or Mazzola)
1 ½ cups Sugar 8 Jumbo Eggs (separate yolks from whites)
3 teaspoons Baking Powder ¾ cup Cold Water
1 teaspoon Salt 1 tablespoon Vanilla Extract
1 tablespoon Lemon Extract
Confectioner’s Sugar ½ teaspoon Cream of Tartar
Preheat oven to 350 degrees
Combine the Cake Flour, Sugar, Baking Powder, and Salt in a bowl
Sift the dry mixture together 3 times
Make a well in the middle of the dry mixture.
Add (in order) the Cooking Oil, Unbeaten Egg Yolks, Cold Water, Vanilla Extract and Lemon Extract.
Beat, using a mixer, for 2 minutes.
In a different mixing bowl, add the Egg Whites, and Cream of Tartar.
Beat until very stiff
Very slowly pour the yolk mixture over the egg whites – gently folding in to combine. (do not stir – fold)
Pour into Ungreased, large, 2 piece Angel Food Cake Pan immediately (it’s a good idea to cut a piece of waxed or parchment paper to place in the bottom of the pan to ease removal of the cake).
Bake in 350 degree oven for 55 – 60 minutes.
When cake is done, invert the pan (a beer bottle works well, as a stand, while inverted) until cool
After cake is cool, gently use a butter knife to run along the side to help free it from the pan.
Dust the top of the cake with sifted Confectioners’ Sugar