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Angel Cake
From Original White House Cookbook, 1887
Serves 2
Let the cake cool upside down to maintain its structure.
Presented as published in 1887. 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
Method
Nutrition per serving
653Calories
1 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein1.4 g
Carbohydrates162 g
Fiber0 g
Sugars151 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium433 mg
Calcium4.8 mg
Iron0.9 mg
Magnesium4.7 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 192. The excerpt below is the record exactly as published.
ANGEL CAKE. Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs ; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract
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