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Be sure the cakes have rested and dried out for a couple of hours before storing, and separate layers with wax paper.Stater Bros.
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Measure remaining 1 cup sifted sugar and set aside.Pour into sifter so its ready for last sifting into egg whites. Sift again onto second sheet of waxed paper. Sift flour and 1/2 cup of the sugar to mix together onto one sheet. Sift flour and sugar before measuring to break up any clumps. Move rack to position in lower third of oven. Bring the eggs out of the refrigerator while you set up the other ingredients.Simply soak the pans for a few hours or overnight with warm soapy water, and scrub with a nylon brush or sponge. Since the pans aren’t greased, cleanup can be tricky. It’s important to use cake flour (not all purpose flour).
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The ingredients are simple and the steps to make angel food cake are easy, but they need to be followed closely. It’s important to bake angel food cake at a low heat and for enough time to help it dry out. If you do need to store them, cover loosely but only after letting them set out for awhile to dry out after removing from the pans.Ī note to ourselves for next time, we might try baking at 325º for a longer time because the small cakes bake faster than a full size cake. The cakes lasted 2-3 days but became sticky, so we recommend serving them the day you bake them. We simply filled the one layer and drizzled strawberries and juice over the sides. The shells kept a gentle bowl shape, with only a slight rim (not really a shell), and were larger than the muffin-size cakes.