Whip until frothy 11 egg whites with a pinch of salt.
Add 1 tsp cream of tartar.
Fold in 1 c sugar.
Sift 1 c flour and 1/2 c sugar together. Fold into egg mixture.
Add the almond and vanilla. Bake 1 hour at 275° oven.
Custard Frosting Directions- Beat egg yolks left from angel food cake. add 1 c sugar, 1/2 c milk. Cook until thick in double boiler. Adds 1 Tbsp Knox Gelatine dissolved in 1/2 c cold water.
Cool. Then fold in 1 pint whipped cream. Spread on cake. Sprinkle with 1/4 c salted almonds, ground fine.
Originally Submitted
11/28/2015
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