Angel Cake

Ingredients

• Sugar, 1 cup
• Egg whites, 9 (if large)
• Flour, 1 cup
• Cream of tartar, 1 teaspoon
• Salt, 1 saltspoon
• Almond flavoring, y2 teaspoon

Method

1. 1

   Measure sugar and flour after sifting once, then sift together 5 times.

2. 2

   Add salt to egg whites and beat till light.

3. 3

   Sift in cream of tartar and continue beating till very stiff and dry.

4. 4

   Cut and fold whites into flour and sugar very carefully, and add flavoring.

5. 5

   Have an angel cake tin already lined with oiled paper, turn in cake and place at once in cool oven.

6. 6

   In 25 minutes increase the heat and bake for 25 minutes more.

7. 7

   Be careful not to jar while baking.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 16. The excerpt below is the record exactly as published.

angel cake pan dipped in cold water and bake in a slow oven 45 to 50 minutes. Don't Worry. OLD-FASHIONED LOAF CAKE. Bread dough, 3 cups. Soda, y2 teaspoon. Butter, 1 cup. Nutmeg, 1 pinch. Sugar, 2 cups. Seedless raisins, 1 cup. Eggs, 2. To the raised bread dough add the remaining ingredients, dis- solving soda in a little water, chopping raisins and beating eggs light. Mix thoroughly with the hand and turn into round cake tins. Fill pans half full, let rise to the top and bake slowly in a moderate oven. Frost with egg white and powdered sugar. This recipe makes two loaves. ORIGINAL BERWICK SPONGE CAKE. (Used more than 65 years ago by an old cook at the American House.) Eggs, 6. Cream of tartar, 1 teaspoon. Sugar, 3 cups. Cold water, 1 cup. Flour, 4 cups. Soda, y2 teaspoon. Lemon extract, 1 teaspoon. Beat the yolks of the eggs till very thick and lemon colored, add sugar and beat, then the water and extract. Sift the cream of tartnr and soda with the flour three times and stir it in lightly. Beat the whites till stiff and fold them in lightly last of all. Bake in a good oven for 30 minutes. C. E. C., Dover, N. H. 38 CAKE AND FILLINGS ORANGE SPONGE CAKE. Grated orange rind, 1 teaspoon. Orange juice, % cup. Sugar, 2 cups. Flour, 2 cups. Egg whites, 3. Egg yolks, 5. Baking powder, 2 teaspoons. Salt, y2 teaspoon. Beat the egg whites to a stiff froth and gradually beat in the sugar, which should be of fine quality. Add yolks beaten till thick and light, orange juice and grated rind, and last, flour sifted with baking powder and salt. Bake in one loaf. SPONGE CAKE. Eggs, 4. Sugar, 1 cup. Salt, a pinch. Potato flour, 4 tablespoons. Baking powder, 1 teaspoon. Beat yolks and whites separately till very light. Add salt and half of sugar to yolks and other half of sugar to whites. Sift baking powder with the flour into the yolks and beat well. Fold in whites lightly. Bake in moderate oven. Rae, Concord. JELLY ROLL. Make a sponge cake dough, put it on large tins by spoonfuls, placing it around the edges. Then with a broad knife smooth it over toward the centre, making it as even as possible. The cake when done should be only y% inch thick and the crust should not be hard. As soon as it has been removed from the oven and before it has had time to cool, cut off the hard edges, spread it with cirrant jelly and roll it up evenly. Roll it in a paper and tie so that it will cool in a good even round shape. When serving dust the outside with sifted powdered sugar. POUND CAKE. Butter, 1 cup. Eggs, 5. Sugar, 1 2-3 cup. Flour, 2 cups. Mace, % teaspoon. Cream butter and beat in sugar gradually. Add eggs one at a time, beating well after each addition. When mixture is creamy fold in flour. Bake 1 hour in a slow oven. GreendaLe. CAKE AND FILLINGS 39 VELVET SPONGE CAKE. Eggs, 2. Flour, 1 cup. Sugar, 1 cup. Baking powder, 1 teaspoon. Lemon flavoring, 1 teaspoon. Boiling water, % cup (scant). Beat the eggs light, add the sugar and beat again. Add the flavoring and l/2 cup of the flour and beat again. Add the other y2 cup of flour, sifted three times with the baking powder, and beat again. Add the boiling water and beat hard again. Put paraffin paper into a shallow bread pan and turn in the mixture. Bake in a quick oven 20 minutes. Constant Reader, Medford. INDIAN SPONGE CAKE. Eggs, 2. Flour, 1 cup. Sugar, 2-3 cup. Cornmeal, y2 cup. Milk, 1/2 cup. Baking powder, 2 teaspoons. Beat the eggs separately, add sugar to yolks and beat. Add flour sifted with baking powder, cornmeal and lastly fold in the egg whites beaten stiff. Bake in a quick oven. ECONOMICAL CHOCOLATE CAKE. Butter, 14 cup. Soda, 1 teaspoon. Sugar, 1 cup. Flour, iy2 cups. Egg, 1. Vanilla, 1 teaspoon. Salt, a pinch. Cocoa, 2 tablespoons. Sour milk, y2 cup. Boiling water, 14 cup. Cream butter and sugar, add well beaten egg, salt, soda dis- solved in sour milk, flour and vanilla. Dissolve cocoa in boiling water and add last. Frost with a white frosting. Mrs. F. R. N., Cambridge. ECONOMY CAKE. Sugar, 1 cup. Graham flour, iy2 cups. Soda, y2 teaspoon. Seeded raisins, 1 cup. Salt, y4 teaspoon. Cinnamon, y2 teaspoon. White flour, 1 cup. Clove, y4 teaspoon. Milk or water. Mix as usual, using milk or water. They are equally good. Mrs. J. L. S., Foxboro. 40 CAKE AND FILLINGS ANGEL CAKE. Sugar, 1 cup. Egg whites, 9 (if large). Flour, 1 cup. Cream of tartar, 1 teaspoon. Salt, 1 saltspoon. Almond flavoring, y2 teaspoon

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