Recipe#3354

Title: Angelfood Waldorf

Newsgroups: rec.food.recipes 
 From: Amy Guennewig amyg@siu.edu 
 Subject: Angel Food Waldorf 
 Message-ID: <3160BF53.6F08@siu.edu> 
 Date: Tue, 2 Apr 1996 19:22:29 GMT 

1 cup flour
 3/4 cup plus 2 Tablespoons sugar (granulated)
 1 1/2 cup egg whites
 1 1/2 teaspoon cream of tarter
 1/4 teaspoon salt
 3/4 cup sugar (granulated)
 1 1/2 teaspoon vanilla
 1/2 teaspoon almond flavoring
         Heat oven to 375.  Have ready a tube pan, 10x4, but do not 
 grease.  Measure flour by dip-level-pour method or by sifting.  Stir 
 flour and first amount of sugar to blend.  Measure egg whites, cream of 
 tarter and salt into large mixing bowl.  Beat until foamy.  Gradually add 
 second amount of sugar 2 Tbsp at a time.  Continue beating until meringue 
 holds stiff peaks.  Fold in flavorings.  Sprinkle flour-sugar mixture 
 over meringue.  Fold in gently just until the flour -sugar mixture 
 disappears.  Push batter into ungreased tube pan.  Gently cut through 
 batter.  Bake 30 to 35 minutes.  Invert on funnel.  Let hang until cold. 
  
 Cocoa Fluff Filling and Topping
 3 cups chilled whipping cream
 1 1/2 cups sifted confectioners' sugar
 3/4 cup cocoa
 1/4 teaspoon salt
 2/3 cup toasted slivered almonds
         Mix cream, sugar, cocoa, and salt in chilled bowls; beat until 
 stiff.  Fold half of almonds into half the Cocoa Fluff; use this to fill 
 cake.  Frost cake with remaining Cocoa Fluff; sprinkle sides and top of 
 cake with rest of almonds.
 How to fill:
 1. Place cake upside on plate or waxed paper.  Slice entire top from cake 
 about 1" down.  Lift off top and lay aside.
 2.  Cut down into the cake 1' from outer edge, and 1' for hole, leaving a 
 substantial "wall" of cake about 1" thick.
 3.  Remove center with a curved knife or spoon, being careful to leave a 
 base of cake at bottom 1" thick.  Place cake on serving plate.
 4.  Completely fill cavity with chilled filling.  Push filling well into 
 cake hollow to avoid "holes" in cut slices.  
 5.  Replace top of cake and press gently.  Cover top and sides with 
 remaining chilled whipped cream.
 6.  Decorate appropriately and chill until well set (4 hours or more).