On 2/11/2012 3:16 PM, Judy Haffner wrote:
>
> Jim wrote:
>
>> Just curious- how many egg whites does
>> it take?
>
>> I have 2 recipes- one takes 1 cup of
>> whites [8-10 eggs], the other takes 1 1/2
>> cups.
>
>> Can't say I like either better than the
>> other-- I use whichever one
>> feels right that day.
>
> If you are referring to the cake mix, it doesn't call for eggs. You only
> add water and beat 1 minute, after it's moistened.
>
> When I would make them myself, I used a dozen eggs, and always held my
> breath that the separation of the whites and yolks were perfect, as one
> teeny drop of egg yolk in with the whites..a person is "sunk" for
> having them whip up properly and achieving 100% success.
>
> Judy
>

I haven't made that cake since I graduated from high school. I used to
make it a lot but the truth is that it wasn't that good anyway. I have
made it using a mix - it was kind of magical mix that would foam up by
itself. It's a simple cake to make. The most notable thing about it is
that you use no oil.

Anyway, angel food cake seems like such a 50s - 60s kind of thing to do.
I doubt very many people make it these days.