Angel Cake

Ingredients

• Whites of 6 eggs
• 1/2 c. fruit sugar
• 1/4 c. flour
• 2/3 T. cornstarch
• 1/4 T. cream of tartar
• 1/2 T. salt
• 3 drops T. vanilla
• 3 drops T. lemon juice

Method

1. 1

   1.

2. 2

   Sift the fruit sugar 5 times.

3. 3

   2.

4. 4

   Sift flour, cream of tartar, cornstarch and salt 5 times.

5. 5

   3.

6. 6

   Beat whites of eggs until foamy, add sugar slowly; continue beating.

7. 7

   4.

8. 8

   Add flavoring, then lightly fold in the flour, sifting it gradually over the mixture.

9. 9

   5.

10. 10

    Turn into unbuttered tube pan.

11. 11

    6.

12. 12

    Bake in slow oven for 1 hour at 275° to 300°F.

13. 13

    7.

14. 14

    When done, invert pan on cake-cooler.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 66. The excerpt below is the record exactly as published.

ANGEL CAKE. 1 Whites of 6 eggs. 2tb. % c. fruit sugar. IMtb. ^ c. flour. Mtb. 234 tb. cornstarch. MT. ^ T. cream of tartar. f.g- y& T. salt. 6 drops 3^ T. vanilla. 6 drops T. lemon juice. 1. Sift the fruit sugar 5 times. 2. Sift flour, cream of tartar, cornstarch and salt 5 times. 3. Beat whites of eggs until foamy, add sugar slowly; continue beating. 4. Add flavoring, then lightly fold in the flour, sifting it gradually over the mixture. 5. Turn into unbuttered tube pan. 6. Bake in slow oven 1 hour. Place in centre of oven; door should not be opened during first 20 mins. 7. When done, invert pan on cake-cooler. Let cake hang in the pan until cold. Temperature— 275° to 300°F. 220 CANADIAN COOK BOOK CAKE FILLINGS AND FROSTINGS WHIPPED CREAM FILLING. 1 c. cream. }/i c. fruit sugar. f.g. salt. Yi T. vanilla. 1. Beat cream until stiff. 2. Add fruit sugar gradually; add salt and flavoring. NUT OR FRUIT FILLING. 1. To Whipped Cream Filling, Butter Icing or Boiled Frosting, add Yi c. chopped fruit — dates, raisins or figs or \i c. chopped walnuts or almonds. COCOANUT FILLING. White 1 egg. 2 tb. fruit sugar, f.g. salt. 3^ c. freshly grated cocoanut. 1. Beat white until stiff. 2. Add sugar gradually and salt. 3. Add cocoanut. DATE FILLING. lb. dates. 1 c. water. Yi c. sugar. 1. Wash and stone dates. 2. Add water and sugar; cook until mixture is quite thick; cool. Chopped nuts may be added, CREAM FILLING. 3 tb. cornstarch. 5 tb. sugar. Y% T. salt. 1 c. milk, heated. 1 egg. Y2 T. vanilla. FLOUR MIXTURES 221 1. Mix cornstarch, sugar and salt. 2. Add hot milk; cook in double boiler, stirring constantly until thick; continue cooking 15 mins. 3. Add egg, beaten slightly; cook until it thickens. 4. Remove from heat; cool slightly and flavor. COCOANUT CREAM FILLING. 1. Make as Cream Filling; reduce cornstarch to 2 tb., add % 0. shredded or freshly grated cocoanut. CHOCOLATE FILLING. 13^ tb. cornstarch. }/i c. sugar. Ys T. salt. ^ c. milk. % oz. chocolate. 1 yolk of egg. % T. vanilla. 1. Make as Cream Filling; melt chocolate over hot water and add to thickened milk mixture. LEMON FILLING. 3 tb. cornstarch

Cook this with the app: pantry check, scaling, and the assistant.