Angel Cake

Ingredients

• 9 egg-whites
• 1/2 cup flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon vanilla

Method

1. 1

   Beat the egg-whites to a froth, add cream of tartar and beat until stiff.

2. 2

   Gradually add sifted sugar, beating after each addition.

3. 3

   Sift flour with salt five times and fold into the mixture.

4. 4

   Add vanilla.

5. 5

   Bake in an ungreased angel-cake tin in a very moderate oven (250-320°F) for 45 minutes.

6. 6

   Do not disturb while baking.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 63. The excerpt below is the record exactly as published.

1 cup sugar Pinch of salt 1^2 cups thick sweetened apple Spices to taste sauce I cup raisins 2 cups flour Cream butter or shortening and sugar together, then add the apple sauce. Mix and sift flour, soda, and spices, then the rai- sins. Mix well. Bake in well-greased loaf pan at 380° F. for about forty-five minutes. TRUE SPONGE CAKE 6 eggs Yi teaspoon grated lemon-rind I cup sugar i cup flour I tablespoon lemon-juice Separate the whites and yolks of the eggs, beat the yolks until thick and lemon-colored, add the sugar gradually, then add the lemon-juice and rind. Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg-w^hites. Bake in an ungreased pan in a very moderate oven, 300° to 350° F. MOCK SPONGE CAKE 3 eggs ^Yi teaspoons baking-powder I cup sugar ^ teaspoon salt y2 cup cold w^ater Yz teaspoon vanilla \V2 cups flour NEW DELINEATOR RECIPES 145 Beat the eggs, add the sugar and beat well. Add the water, alternating with the sifted dry ingredients, then the vanilla. Bake in an ungreased pan in a moderate oven (350° F.). ANGEL CAKE 9 egg-whites yi cup flour I teaspoon cream of tartar

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