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RECIPES
Angelfood Cake
1 1/2 cups egg whites (10-12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour
1 1/2 tsp cream of tartar
1 cup granulated sugar
1 tsp almond extract
Preheat oven to 350˚ on Pure Convection™. Let egg whites come to room temperature. Sift powdered sugar and cake flour
together. Add cream of tartar to whites. Beat with electric mixer until soft peaks form. Gradually add granulated sugar, beating
until stiff peaks form. Add almond extract. Fold dry mixture into whites 1/4 at a time. Stir with a whisk to incorporate fully. Pour into
ungreased 10” tube pan. Using a rubber spatula, cut through batter to get rid of air pockets. Bake until risen and browned, about
40-45 minutes. Top should spring back and should not be sticky in the folds. Immediately invert on rack, leave in pan.
Cool thoroughly. Loosen sides and remove cake. Let cool and slice to serve.
Makes 1- 10-inch cake (about 12 slices).
45
Lemon Lover’s Cookies
1 cup butter flavored vegetable shortening
1 1/2 cups sugar
1 Tbsp water
1 1/2 tsp lemon extract
2 Tbsp lemon juice
2 eggs
1 tsp finely grated lemon peel
Preheat oven to 325˚ on Pure Convection™. Mix coconut with lemon juice in a small bowl and let sit for 10 minutes. Cream together
vegetable shortening and sugar until fluffy. Mix water, lemon extract, lemon juice with coconut, eggs and lemon peel in a bowl. Add
to shortening mixture. Sift together flour, cream of tartar, baking soda, salt and poppy seeds in a bowl. Add to mixer and beat until
combined. Drop by rounded teaspoonfuls, about 2 inches apart on lightly greased cookie sheet. Bake until lightly browned around
edges, about 12 minutes.
Makes about 2 dozen cookies.
3/4 cup flaked coconut
2 1/2 cups all purpose flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds