.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CAKE-ANGEL" "D" "9/1/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "ANGEL FOOD CAKE" "angel food cake"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
There can be no better cake!
Some recommend slices of it, toasted.
No fat.
.PP
From JZR, modified following JB.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6-8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "10-inch tube pan,"
shiny aluminum, clean of grease
.IG "" "electric mixer,"
with whip and large mixing bowl, clean of grease
.IG "" "sifter,"
.IG "several" "bowls,"
to hold ingredients during sifting
.IG "" "large rubber spatula,"
clean of grease
.sp
.IG "1-1/3 cup" "flour,"
all-purpose or cake
.IG "2 cups" "granulated sugar,"
regular or superfine
.sp
.IG "2 cups" "egg whites,"
from 12-13 jumbo eggs, warmed or at room temperature
.IG "1-1/2 tsp" "cream of tartar"
.IG "1/4 tsp" "salt"
.IG "2 tsp" "vanilla"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Heat oven to 325 F.
.SK 2
Sift flour. Measure volume after sifting.  Add 1/2 cup sugar.
Sift 4 more times.
.SK 3
Sift remaining sugar 5 times.
.SK 4
Beat the eggs whites, KAW@8.
When eggs foamy, add the cream of tartar and salt.
Beat until stiff but not dry.  They should be glossy and smooth.
Blend in the sugar slowly, KAW@8.
Blend in the flavoring.
.SK 5
By hand, with the large spatula, fold in the flour-sugar mixture, 
1/4 cup at a time.
.SK 6
Immediately fill the tube pan, which must be grease-free.
Bake in the lower third of the oven for 1 hour or more as needed.
.SK 7
The cake is done when the top is nicely crusted and delicately brown.
Cool 1 hour with the pan inverted, 
on its own legs or with the tube centered on a bottle.
When cool, run a knife around the edge of the pan, invert onto a plate,
and invert again so top crust is on top.
.SK 8
Separate servings with two forks opposed.
Do not cut with a knife.
Eat with fingers, or if one must, tear pieces from one's serving with opposed
fork and spoon.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Only perverts frost an angel cake.
.PP
Use of superfine sugar and cake flour gives a finer texture 
(not necessarily more appealing)
and possibly a higher-rising cake.
.PP
Touchy, in that beating of the egg whites, folding in of the flour, and the
oven temperature are all critical:
the cake can fall, giving an inedible heavy mass;
the cake can be incompletely cooked, giving a soggy, inedible bottom.
.PP
Utensils must be clean of grease.
No vestige of egg yolk can be among the separated whites.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
touchy.
.I Time:
1/2 hour preparation, 1 hour to cook.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
