Hello,
This is Fancy Nancy's Kitchen! On this blog i will share recipes with you and also share some random thought! I apologize now for all of the spelling mistakes i will make in the future. I am awful at spelling. And by awful i mean i ask my younger sister how to spell things like spell, my name, and chair. So please accept my apology and just ignore my mistakes from now on.

For my first post i would love to dicuss on of my favorite activities. This activity is one of the oldest and most noble of hobbies. This hobby is cloud watching. Staring up into the sky and creating images in the clouds. The other day while looking at the clouds I saw a llama being chased by a chicken. Cloud watching is on of the best things to do when you are bored you can just let your imagnation flow. As one of the oldest hobbies cloud watching has been preformed from our first great president Washington to Hercules to small child to me! While watching clouds float by it is almost impossible not to creat shapes. Many of the common shapes are dragons, elephants, fishes, and other animals. I adore this hobby and I hope i have inspired you to go cloud watching.

As this blog is called Fancy Nancy's Kitchen. i will now give a recipe that is related to cloud watching. Angel Food Cake. Angel Food Cake is the food of angels. This wonderful light cake is almost like eating a clooud except less wet and a little more sweet. So please try to make this recipe and if you feel the need you can cut it into shapes of animals or things and it will be very close to that oldest and most noble of hobbies!

Angel Food Cake
prep: 50 min. Bake: 40 minutes Oven: 350 degrees Cool: 2 Hours Make: 12 servings
(please don't atempt this recipe if you dont have the time!)
Ingredients
1 1/2 cups egg whites (10 to 12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted cake or all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar

1. In a large mixing bowl let egg whites sit at room temp. for 30 minutes. Meanwhile, sift powered sugar and flour together three times: set aside. (you must sift the flour and sugar otherwise it wont be as light and fluffy!)

(soft peaks are when the eggs whites curl when the beaters are lifted up)

2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer until soft peaks form.
Gradually add granulated sugar, about two tablespoons at a time, beating until stiff peaks form.

(stiff peaks are when the egg whites down curl when the beater are lifted)

3. Sift one fourth of the powered sugar and flour over beaten eggs whites. Then fold in gently. Reapeat until there is no more flour. Pour into an ungreased 10 inch tube pan. (key is ungreased. NO GREASE!!!!) Gently run a butter knife through the batter to remove air pockets. Air pockets are very bad!

4. Bake on the lowest rack in your preheated oven for 40 to 45 minutes or until the top springs back when touch lightly. Immediately invert (flip upside down) the cake and cool thoroughly in pan. Loosen cake from pan when completely cooled then remove the cake.

Tips:
Make sure all utensils are clean so egg whites can reach max volume.
Sift Flour!
Eggs seperate eaiser when cool but egg whites need to be room temp. when betten.

If you have any questions just ask!
Fancy Nancy