Serves: 9
Total Calories: 442
Sift flour before measuring, then sift four times with 1/2 cup of the sugar. Sift remaining cup of sugar. Add salt to egg whites and beat until foamy. Add cream of tartar; beat until they hold in peaks. Add sifted sugar a few tablespoons at a time, beating after each addition. Fold in vanilla and almond extracts. Fold in flour and sugar mixture 1/2 cup at a time. Pour into angel food cake pan and bake in moderate 375° oven for 35 minutes. Turn pan upside down and let cake cool for an hour before removing.
Filling:
Dissolve gelatin in water. Heat sherry to boiling point; stir into gelatin mixture. Let cool. Whip cream, add sugar and fold into cooled gelatin mixture. Let congeal in refrigerator. Cut cake into two layers and place filling between layers and in hole. Ice with the following icing.
Icing:
Place all ingredients in top of double-boiler and heat, stirring occasionally, until very hot. Pour into small bowl of electric mixer and beat at high speed 10 minutes or until it holds in peaks. Let cake stand overnight in refrigerator before serving.
This cake can be frozen very successfully if wrapped in heavy paper. Remove paper before starting to thaw cake to keep icing intact.
This Angel Food Charlotte Russe Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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