Angel Food Cake with Caramel Icing

Angel Food Cake with Caramel Icing

Heat oven to 350 degrees, rack on bottom of oven.

Sift and re-sift:
1 cup cake flour
1/2 cup sugar, finely ground

Combine and beat until stiff but not dry
1 1/2 cups egg white 2 1/2 Tablespoons cold water
1 1/2 teaspoon cream of tartar

Then add:
1 tsp vanilla
1 tsp almond extract
1/2 tsp salt

Beat until stiff, but not dry, the egg whites, water, and cream of tartar.

Add the vanilla, almond extract, and 1/2 teaspoon of salt.

Then fold in, 2 Tablespoons at a time

1 cup finely ground sugar

Then you can fold in the dry ingredients, flour and sugar mix.

Bake in a tube pan for 45 minutes at 350 degrees. Top should be dry.

COOL UPSIDE DOWN for an hour or two until it is absolutely cold, otherwise you will have a mess.

And here is the

Carmel Icing

2 cups brown sugar
1 cup cream or 1/2 cup butter and 1/2 cup milk
Boil. Cover and cook 3 minutes or until the steam has washed down the crystals on the sides. Uncover and cook until 238-240 degrees, between soft ball and firm ball. Then take off heat.

Add
3 Tablespoons butter. Cool.

Then add
1 teaspoon vanilla
Beat the icing until it is thick and heavy, but do not let it cool completely.
Spread it when warm. It hardens up when cold.