Whether you would like to kick start your Independence Day with an adorable invitation or possibly you have a birthday coming up - take a look at our many different designs and let us take your party to the next level!!!
Photo Card No. 2150
Also take a look at our sister company: www.flippincute.com! The 4th of July bows just have been released and they have some bling on them! They are being offered at $5.00 with FREE shipping! You don't want to miss out!
I would like to share one of my favorite yummy 4th of July recipes:
CELEBRATION ANGEL FOOD CAKE
Red, white, and blue sprinkles make this a great light cake to serve on the 4th. Frost this cake with a fat-free fluffy frosting or top slices with sweetened strawberries or other fresh or frozen fruit topping.
Ingredients:
* 1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
* 1 1/4 cups cake flour, stir before measuring
* 1 3/4 cups granulated sugar, divided
* 1/2 teaspoon salt
* 1 1/2 teaspoons cream of tartar
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/3 to 1/2 cup red, white, and blue sprinkles (about 1 3/4 to 2 ounces)
Preparation:
Preheat oven to 375*
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.
ENJOY!!!
|
