ANGEL CAKE

Ingredients

• Whites of eleven eggs
• one and one-half tumblers sifted granulated sugar
• one tumbler sifted flour
• one teaspoon vanilla
• one-fifth teaspoon cream tartar
• pinch of salt
• three tablespoons cold water

Method

1. 1

   Sift flour and sugar multiple times.

2. 2

   Beat egg whites and add other ingredients.

3. 3

   Bake without greasing the pan.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 18. The excerpt below is the record exactly as published.

ANGEL CAKE— Miss Laughlin Whites of eleven eggs, one and one-half tumblers (one and one- half pints), sifted granulated sugar, one tumbler sifted flour, one tea- spoon vanilla, one scant teaspoon cream tartar. Sift the flour four times, then add cream tartar and sift again. Sift sugar four times; mix flour and sugar and sift four times; beat the whites of eleven eggs on a large platter until very light, add pinch of salt, vanilla and three tablespoons cold water, beating continually. Sift in dry ingredients, stirring just enough to take it all up. Bake about fort}^- five minutes, using a new cake pan or a pan that has never been greased. Do not open oven door until cake has been in fifteen minutes. When done, take from oven and turn cake pan upside down to cool, letting edge of pan rest on three cups. When cold, take out of pan by loosening around edge with knife; then ice. ICING One and a half tumblers sugar, one-half tumbler cold water, one-fifth teaspoon cream tartar

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