Angel Cake

Ingredients

• 11 egg whites
• 1 tsp. cream of tartar
• 1½ cups sugar
• ½ teaspoon salt
• 1 cup flour
• 1 teaspoon vanilla

Method

1. 1

   Beat whites of eggs until frothy, add cream of tartar and continue beating till eggs are stiff.

2. 2

   Then sift in the sugar gradually, fold in the flour mixed with salt and sifted four times.

3. 3

   Add the flavoring.

4. 4

   Bake forty-five minutes in pan not greased.

5. 5

   When done do not try to take from pan, but stand upside down till it drops out itself.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.

ANGEL CAKE 11 egg whites 1 tsp. cream of tartar 1% cups sugar % teaspoon salt 1 cup flour 1 teaspoon vanilla Beat whites of eggs until fro‘hy, add cream of tartar and continue beating till eggs are stiff. Then sift in the sugar gradually, fold in the flour mixed with salt and sifted four times. Add the flavoring. Bake forty-five minutes in pan not greased. When done do not try to take from pan, but stand up- side dewn till it drops out itself. Frosting for Angel Cake 1 cup sugar 1-8 teaspoon cream of 1-3 cup water tartar 1 egg white Boil the water, sugar and cream of tartar till it forms a soft ball in cold water; pour in small stream on the egg white beaten stiff, heating as you pour; continue beat- ing until stiff and smooth. —Miss Mamie Farlow. APPLE SAUCE CAKE 1 cup of Crisco or butter 2% cups flour 1 tsp. allspice 1 tsp. cinnamon 1 tsp. baking powder % tsp. nutmeg 1 cup sour apple sauce % tsp. salt 1 cup of nuts 1 tsp. soda 1 2-3 cups sugar % cup raisins Cream butter and sugar thoroughly. Then add eggs without separating yolk from white. Mix soda with the CAROLINA COOKERY FROM QUAKER KITCHENS sauce then stir in a little at the time. Lastly add the raisins with nuts. ; — Miss Phebe Worth. PEANUT BUTTER COOKIES 2 tbs. peanut butter 1 tsp. baking powder 2 tbs. butter % tsp. salt 1-3 cup sugar %4 cup flour 1 egg 3 tbs. sweet milk % tsp. lemon flavoring Beat egg and sugar well, add butter and peanu. but- ter, then milk and dry ingredients sifted together alter- nately, flavor and drop by teaspoonfuls, not too close together on a baking sheet and brown slightly. —Mrs. Walter White. SUNSHINE CAKE 8 eggs 1 tsp. cream of tartar 1 cup sugar 1 tsp. lemon or orange 1 cup flour extract Beat whites of eggs stiff and dry, add sugar gradually and continue beating. Then add yolks of eggs beaten until thick and lemon color, add extract. Cut and fold in flour, which has been sifted with cream of tartar. Bake in an unbuttered angel food pan. —Miss Martha R. Taylor. DOUGHNUTS 5 eggs 6 tbs. melted fat 1% cups sugar

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