Angel Cake

Ingredients

• 12 egg whites.
• 10 oz. flour.
• Generous pinch of salt.
• 4 oz. granulated sugar.
• 2 level t-spoons cream of tartar.
• 1 t-spoon vanilla.

Method

1. 1

   Have everything ready before breaking the eggs, and proceed rapidly.

2. 2

   Have eggs thoroughly chilled and avoid having even small particles of the yolk of the egg in the whites.

3. 3

   Weigh sugar and flour, sifting each on a separate piece of paper.

4. 4

   Beat eggs, after adding salt, till large bubbles disappear; sift in cream of tartar until eggs are dry and stiff.

5. 5

   Fold in the sugar and then the flour by sifting a little in at a time.

6. 6

   Light the oven and then add vanilla.

7. 7

   Put in an ungreased aluminum pan and place in oven, about three or four inches from the floor of the oven.

8. 8

   Reduce gas until it looks like rows of beads and let it stay that way for thirty minutes.

9. 9

   Then increase heat until the gas is nearly full.

10. 10

    In 15 minutes more, the cake should be a pretty brown all over.

11. 11

    As soon as taken out of the oven the cake should be turned upside down and left till thoroughly cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 53. The excerpt below is the record exactly as published.

ANGEL CAKE. 12 egg whites. 10 oz. flour. Generous pinch of salt. 4 oz. granulated sugar. 2 level t-spoons cream of tartar. 1 t-spoon vanilla.

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