DO YOU KNOW SOMEONE WE CAN HELP?
Most hardworking people with a serious injury or illness will get taken advantage of unless they have the expertise and experience to stand up to the insurance company. So, we help people get the financial benefits they need to be secure, in control, and independent when they need it most.
Staff members Summer, Priscilla, and Andrea on your team! We promise they're smiling under those masks.
Do you know someone we can help? These people do — and we’re thanking them for it!
Joseph Malouf Roger Burton CWA LOCAL 2222 Lawrence Martin
Jose Vargas Ron Carthorn Angelica Lee Leah Young Cynthia McCray Tamara Holder
Patrina Steadman Danny Oronato Fel Gaines Ben Glass Law BJ Galvin
Jose Campos Rita Freeland
PERFECT ANGEL FOOD CAKE!
Our Director of Client Services Brooke Birkey has a birthday this month! Help us celebrate her by making her favorite birthday cake.
INGREDIENTS: •
1 3/4 cups granulated sugar
• • •
1 1/2 tsp cream of tartar 1 1/2 tsp vanilla extract
• 1 cup plus 2 tbsp cake flour (spooned and leveled) • 1/4 tsp salt • 12 large egg whites, room temperature
Powdered sugar, whipped cream, and berries, for garnish
DIRECTIONS: 1. Adjust the oven rack to the lower middle position and preheat oven to 325 degrees F. 2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5–10 times until mixture is aerated and light. 3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5–6 minutes. Add the vanilla extract, then beat just until incorporated. 4. In three additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with
a rubber spatula after each addition. This is important! Pour and spread batter into an ungreased 9- or 10-inch tube pan. Shimmy the pan on the counter to smooth the surface. 5. Bake the cake for 40–45 minutes, rotating pan halfway through, until a toothpick inserted comes out clean. The cake will rise up very tall while baking. Remove from oven, then cool the cake completely upside down on a wire rack, about 3 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases. 6. If desired, dust with powdered sugar. Slice the cake with a sharp serrated knife to avoid smashing it. Serve with whipped cream and fresh berries.
Source: SallysBakingAddiction.com/angel-food-cake/#tasty-recipes-71596
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