Angel Cake a la Ingeberg

Ingredients

• Three-quarters cup powdered sugar
• whites of six eggs
• one teaspoon lemon juice
• half cup flour
• one teaspoon cream of tartar
• one tablespoon cornstarch

Method

1. 1

   Beat whites of eggs to a stiff froth, stir in sugar gently; add the lemon juice, then the flour, cornstarch, and cream of tartar — that have been sifted six times.

2. 2

   Bake in papered tins twenty-five minutes, leave until cold; frost with the water frosting.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 574. The excerpt below is the record exactly as published.

one teaspoon cream of tartar (dissolved in little lukewarm water); one teaspoon each of ginger, cinnamon, and cloves; half teaspoon grated nutmeg, three cups flour, juice of half lemon, one cup raisins, one cup cur¬ rants, three eggs. How to Make It. Cream the butter and sugar; add yolks of eggs, the molasses, milk, the flour (well sifted), and spices. Beat well for five minutes; add the dissolved soda and cream of tartar, lemon juice, brandy, the raisins and currants, then the whites of the eggs — beaten to a stiff meringue. Bake in a well- buttered and papered pan about one hour. Turn out, frost with a boiled spice frosting, decorate with white. Fruit Cake ( Gateau aux Fruits) a la Ericsson Hammond One cup butter, two cups sugar, two and a half cups flour, two teaspoons Royal baking powder, four eggs, half cup milk, three-quarters cup raisins, one cup currants, three-quarters cup citron peel, two tablespoons chopped almonds, half teaspoon each of nutmeg and cinnamon, two tablespoons brandy. How to Make It. Stir butter and sugar to a white cream; add the yolks of the eggs — one after the other — stirring about three minutes between each addition; then add the milk, flour, baking powder, brandy, spices, then the fruit and the cut-up almonds; stir until smooth, add the whites of the eggs — well beaten. Bake in any kind of well-buttered and papered cake tins — time according to the thickness of the cake. Copper or iron pans should be used if at hand as they are the best. Marble Cake ( Gateau marbre) a la Gimo This cake is made in two batters, a dark and a light one. For the Dark One: Three-quarters cup butter, one and a half cups brown sugar, two cups flour, two teaspoons Royal baking powder, yolks of four eggs, three-quarters cup milk, and one teaspoon each of cinnamon, cloves, ginger, and all-spice. For the Light One: Three-quarters cup butter, one and a half cups powdered sugar, two cups flour, two teaspoons Royal baking powder, whites of four eggs, three-quarters cup milk, one tablespoon brandy (or vanilla). How to Make Them. Rub butter and sugar to a cream, add the yolks, beat for ten minutes, then add the milk, flavor, baking powder. [In the light batter, the whites must be put in last — well beaten.] Line the cake tins with paper. Drop teaspoons of each batter until it is enough in the tin. Bake in a rather quick oven thirty-five to forty minutes. Frost with a spice frosting, deco¬ rate with white. Wine Cake ( Gateau au Viri) a la Edward Three-quarters cup butter, one and a half cups powdered sugar, two cups flour, two teaspoons Royal baking powder, one cup sherry, four eggs, two tablespoons cornstarch. How to Make It. Rub butter and sugar to a light cream. Add the yolks, beating five minutes after each addition — wine, 394 .jftdf U(UUUU«Wl<UUHr- • v-v, . . Copyright igi8. by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, flour, baking powder, cornstarch, and last, the whites of the eggs — well beaten. Bake in well-buttered and papered cake tins about forty-five minutes. Frost with a white boiled frosting. Coffee Cake ( Gateau au Cafe) a la Juliet One cup butter, two cups brown sugar, four eggs, one cup strong coffee, two teaspoons Royal baking powder, two and a half cups flour, two tablespoons brandy, half pound stoned raisins, quarter pound chopped citron peel, one teaspoon each of cinnamon, nut¬ meg, and cloves. How to Make It. Rub butter and sugar to a cream; add the yolks, coffee, brandy, flour, and baking powder; stir until nice and smooth; add the fruit (cut small) and all the spices; last add the whites of the eggs— beaten to a stiff meringue. Bake in well- buttered and papered tins (time according to the thickness of the cake) from fifty minutes to an hour. An iron or copper pan should be used for this cake, if at hand, as they are best. Silver Cake ( Gateau d’ Argent) a la Lincoln Whites of four eggs, two tablespoons butter, one and a half cups sugar, half cup milk, two and a quarter cups flour, two teaspoons Royal baking powder, two tablespoons brandy. How to Make It. Stir butter and sugar to a cream; add the milk, brandy, flour, and baking powder; stir until nice and creamy; last add the whites of the eggs — beaten to a stiff meringue. Bake in a well-buttered and papered pan — time according to thickness of the cake. Gold Cake ( Gateau d’Or) a la Prince Carl Three-quarters cup butter, one and a half cups powdered sugar, yolks of six eggs, two cups flour, two teaspoons Royal baking powder, juice and rind of one orange, two tablespoons brandy, one small cup milk. How to Make It. Cream the butter with half of the sugar. Beat yolks and the other half of the sugar to a souffle. Add the milk to the butter, the orange juice and rind, then the yolks; last add the flour and baking powder. Bake in well-buttered and papered pans in a moderately hot oven. Frost with a boiled orange frosting. Angel Cake ( Gateau d’ Ange) a la Ingeberg Three-quarters cup powdered sugar, whites of six eggs, one tea¬ spoon lemon juice, half cup flour, one teaspoon cream of tartar, one tablespoon cornstarch

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