Angel Food Cake
From Foods, their selection and preparation, 1935
Use the sirup method for a finer texture.
Presented as published in 1935. 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
1448Calories
52 gProtein
307 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1448 kcal
Protein52 g
Carbohydrates307 g
Fiber0 g
Sugars201 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium589 mg
Potassium383 mg
Calcium27 mg
Iron7.2 mg
Magnesium35 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)2 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 100. The excerpt below is the record exactly as published.
angel- food cake, the method must be changed somewhat, since only the whites of the eggs are used. A better cake is obtained when at least a part of the sugar is added to the whites before the flour. Sift from J to § of the sugar with the sifted flour to mix well. Then add the salt and cream of tartar to the whites and beat until the mixture is foamy. Gradually beat the remaining sugar into the whites. Add the flavoring and continue beating until the mixture is stiff enough to hold a point when the egg-beater is lifted from it. Tl?e sugar-flour mixture is gradually added last, folded into the beaten egg-white mixture. The batter then is ready for the pan. Bake at once. The sirup method also may be used for angel-food cake. The sirup, made by boiling the sugar with half as much water to the proper concentration (238° to 240° F.,), is poured over the stiffly beaten whites, while the beating goes on. The flour is folded in last. The sirup method of making sponge cakes gives a fine-textured cake, but one of less volume than the first method described. Baking Sponge Cakes. Sponge cakes are usually baked in tube pans. They should be baked at a comparatively low temperature, 325° to 350° F. A temperature of 325° F. is a good standard temperature. These cakes are leavened by air which expands slowly as the temperature of the cake mixture rises. The mixture contains such a large propor¬ tion of egg that it coagulates very readily. If the cake is placed in an oven at too high a temperature, the top coagulates and crusts over before the mixture is heated through and the air has been expanded. The effect Mixing a Sponge Cake • {Left) Beat the egg whites
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