Dacor ERD30, ERD36, ERD48, ERD60 manual Angelfood Cake, Lemon Lover’s Cookies

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).

Lemon Lover’s Cookies

1 cup butter flavored vegetable shortening	3/4 cup flaked coconut
1 1/2 cups sugar	2	1/2 cups all purpose flour
1 Tbsp water	1	1/2 tsp cream of tartar
1 1/2 tsp lemon extract	1 tsp baking soda
2 Tbsp lemon juice	1/4 tsp salt
2 eggs	1 Tbsp poppy seeds
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.

RECIPES

45