Angel Cake

Ingredients

• One cup of white of egg
• one and a half cups of fine granulated sugar
• one heaping cup of winter wheat flour
• one level teaspoonful cream of tartar
• one teaspoonful of almond extract

Method

1. 1

   Put the measured whites in an earthen bowl, break lightly with a whip, sift in the cream of tartar, and beat until it will cling to the bowl.

2. 2

   Gradually sift in the sugar, add the flavoring, and sift in the flour, stirring just enough to combine.

3. 3

   Put the mixture in an ungreased pan and bake in a moderate oven, covering with a baking sheet.

4. 4

   Remove the cover after half an hour and bake for another half hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 113. The excerpt below is the record exactly as published.

angel cake included — in loaves. And the tube extending an inch and a half above the pan furnishes the best possible rest for the tin cover which should be used to protect the top of the cake from browning until the cake is perfectly risen. Use buttered paper on the bottom of cake pans, and for all cakes containing butter, sift over the paper a small quantity of flour before putting the cake mixture in the pan. To test whether or not the cake is done, press with the finger lightly upon its surface. If it rebounds when the pressure is removed the cake is sufficiently baked; if it does not, let it remain in the oven until it is baked. Angel Cake,— One cup of white of egg, one heaping 347 248 The Art of Cookery. cup of winter wheat flour, one and a half cups of fine granulated sugar, one level teaspoonful cream of tartar, one teaspoonful of almond extract

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