Angel Cake

Ingredients

• I c of egg whites
• 134 c sifted sugar
• 1 c pastry flour
• 34 t salt
• i t vanilla

Method

1. 1

   Beat egg whites until stiff, gradually add sugar.

2. 2

   Mix and sift flour and salt, then fold into egg mixture.

3. 3

   Add vanilla and turn into an unbuttered angel cake pan.

4. 4

   Bake for 40-45 minutes in a slow oven.

5. 5

   Invert pan until cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 136. The excerpt below is the record exactly as published.

ANGEL CAKE COFFEE Color Scheme — Pink and Green. Table Arrangement The table may be left uncovered and doilies used, or be covered with pad and table cloth. The chafing dish, with accessories, spoon, flagon and match box, should be ar- ranged on a large tray at one end. The supplies to be used in cooking should be placed in attractive dishes around the tray, having everything there in the way of salt, pepper, etc. Knives, forks, spoons and measuring cup should be arranged neatly at the side ready for use. The service dish for the entire company should be placed in the center, just beyond the chafing dish. To the left of the plates should stand the platter containing the timbale cases ; at the right the platter containing the salad wafers ; fork, two spoons, glass and napkin should be at each place. Salt and pepper shal'.ers should be placed for every two guests. The sandwiches should be on four plates on different parts of the table ; the cake should be cut and placed on the sideboard ; the angelica cut very fine and the cherries in halves, ready to be sprinkled on the sherbet when served. The coffee service should be on a large tray on a side table or on the sideboard. The table decoration should be in pink and green and should consist of a low center piece. Salmon Hollandaise In the blazer of the chafing dish cream y^ c butter, add the yolks of 2 eggs, one at a time ; beat well and add slowly the juice of J^ lemon, ^4 t salt and a speck of cayenne pepper. Then add ^ c boiling water, very slowly, ly^ c salmon, flaked, and J^ c French peas. Cook over hot water until the mixture thickens like custard. Serve in timbale cases. 246 LESSONS IN COOKING Timbale Cases Beat 2 eggs slightly, add i c milk. Sift i c flour and }i t salt together. Add enough of the egg and milk to make a batter than can be beaten smooth and velvety, then add the rest of the liquid. Fry with a timbale iron in deep fat. See p. 176 for timbale frying. Wafers Beat I egg until light, add }i t salt, and enough flour to make a very stiff dough. Roll out until as thin as paper, cut into triangles about i^ inch on each side. Fry in hot fat. If rolled thin enough they will curl up, making very odd shapes. Drain on brown paper and sprinkle with salt. Fill with the following mixture. Olive, Pimento and Cheese Filling Cut the meat from i pint of olives and chop fine. Add 3 pimentoes, finely shredded, and i package Neufchatel cheese. Mix well and fill the wafers. Note — Pimentoes should be bought in the small cans. After the can is opened if there are any pimetoes unused turn them into a bowl and cover with the oil in which they were packed, and keep in a cool place. They mould very easily. Lemon Sherbet Soak I T gelatine in >^ c cold water 10 m; add i>< c boiling water, and when the gelatine is dissolved add 2 c sugar, juice of 6 lemons and 2 c cold water. Mix all well together and start to freeze, using i part salt to 2 parts crushed ice. When partly frozen but still soft, fold in the stiffly beaten whites of 2 eggs. Cover and continue freez- ing until the mixture is stiff. Repack and set away to ripen for at least 2 h. Angel Cake Beat I c of egg whites until stiff, then gradually add 134 c sifted sugar. Mix and sift four times 1 c pastry flour and 34 t salt, then carefully fold into the egg and sugar mixture. Add i t vanilla

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