Angel Cake

Name: Angel Cake
Ingredients: Use whites of eggs only; flavor with vanilla; add 1 tsp. cream of tartar to whites of eggs; Fold in flour; with the salt

From The practical cookbook, 1917

Requires a hotter oven than sponge cake.

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

615Calories

39 gProtein

106 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories615 kcal

Protein39 g

Carbohydrates106 g

Fiber0 g

Sugars0.6 g

Total Fat1.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium5.5 mg

Potassium982 mg

Calcium25 mg

Iron7.2 mg

Magnesium34 mg

Phosphorus136 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 24. The excerpt below is the record exactly as published.

Angel cake. Use whites of eggs only, flavor with vanilla, and add i tsp. cream of tartar to whites of eggs while beating. Beat till stiff, then add sugar gradually. Fold in flour, mbced and sifted 4 times with the salt

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