FoodNet
vegetariannut-free

Angel Cake

From Atlanta women's club cook book, 1921

Serves 3

Recipe by Mrs. L. C. McRaye, Wife of Governor of Arkansas.

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 dozen eggs (whites)
  • 1 t-spoon vanilla
  • 11/2 cups sugar
  • 1 t-spoon cream of tartar
  • 1 cup flour

Method

  1. Sift sugar eight times, the last time into the beaten whites and stir until smooth.

  2. Sift cream of tartar into the flour and sift flour eight times, the last time into the mixture.

  3. Fold in gently, but do not beat.

  4. Put in ungreased pan and bake slowly for 50 minutes.

  5. When done, the cake should be turned down on the edge of two cups until thoroughly cold before removing from pan.

Nutrition per serving

852Calories
30 gProtein
139 gCarbs
20 gFat

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 7. The excerpt below is the record exactly as published.

ANGEL CAKE (FROM ARKANSAS.) 1 dozen eggs (whites). 1 t-spoon vanilla. 11/2 cups sugar. 1 t-spoon cream of tartar. 1 cup flour

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