Angel Cake

Ingredients

• one and one fourth cup of egg whites
• one teaspoon of cream tartar
• one and one half cups of rolled and sifted sugar
• one cup of flour
• one fourth teaspoon of salt
• one teaspoon of vanilla

Method

1. 1

   Beat egg whites until frothy, add cream tartar and continue beating until stiff.

2. 2

   Gradually add sugar.

3. 3

   Sift flour and salt together, add to egg mixture carefully.

4. 4

   Add vanilla.

5. 5

   Bake in an unbuttered angel cake pan for 40-45 minutes.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.

one and one fourth cup of egg whites until frothy, add one teaspoon of cream tartar and continue beating until the eggs are stiff and dry. Grad- CEREALS AND LEAVENING AGENTS 133 ually add one and one half cups of rolled and sifted sugar. Sift one cup of flour and one fourth teaspoon of salt four times, and add it to the eggs, being careful not to mix it more than is necessary. Add one teaspoon of vanilla. Bake forty to forty-five minutes in an unbuttered angel cake pan. Jelly Roll. — Beat three eggs until light, add one half cup of sugar, one half cup of flour, one half teaspoon of _ baking powder, one eighth teaspoon of salt, and one half teaspoon of vanilla. Beat well. Bake in a slow oven in a pan the bottom of which is lined with greased paper. When baked, turn bottom side up on a paper sprinkled with powdered sugar. Remove the paper from the bottom of the cake. Spread the cake with jelly and roll. Chocolate Cake. — Cream six tablespoons of butter, add one cup of sugar and mix thoroughly, add two ounces of melted chocolate and two eggs well beaten. Add, alter- nately, two thirds of a cup of milk and one and one half cups of flour, three teaspoons of baking powder, and one fourth teaspoon of salt

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