Angel Food Cake

Ingredients

• 1 cup sifted Swans Down cake flour
• 1 teaspoon cream of tartar
• 14% cups sifted sugar
• 1 cup egg whites (8 to 9)
• % teaspoon vanilla
• % teaspoon salt
• 4% teaspoon almond extract

Method

1. 1

   Sift flour 3 or 4 times.

2. 2

   Beat egg whites until frothy; sprinkle salt and cream of tartar over top and continue beating until whites are just stiff enough to form peak but not dry.

3. 3

   Gradually fold in sugar, sifting about 2 tablespoonsful at a time over surface, then fold in flavoring, gradually fold in flour, sifting about 4 cup at a time over surface.

4. 4

   Turn into ungreased tube pan and bake in moderately slow oven (325° F.) about 1 hour.

5. 5

   Invert pan until cake is cold, or about 1 hour.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 35. The excerpt below is the record exactly as published.

teaspoon vanilla 2 egg whites Pinch salt Beat egg whites stiff. Gradually sift in sugar. Then add vanilla, corn- flakes, nuts and salt. Drop on baking sheet greased with butter. Heat oven as hot as possible. Cut off heat, put cookies on top rack and leave in oven 15 or 20 minutes. THE WILSON Cook Book 87 Ice Box Cookies 144 tablespoons cinnamon 1 cup brown sugar 1 lb. butter 3 eges 1 teaspoon baking powder 5 cups flour (Swans Down) 144 cup white sugar 1 lb. shelled pecans (chopped) Sift together flour, baking powder, and cinnamon. Cream butter and Sugar well, beat in eggs, then add nuts, flour, etc. Set batter in refrig- erator to harden. Then make into rolls (5) about 1% inches thick and wrap each in waxed paper. Put back in refrigerator until perfectly hard. Slice and cook. Will keep several days in refrigerator before cooking. This quantity makes about 200 cookies. Mrs. KENNON BorDEN. Doughnuts—No. 1 1 cake yeast 1 teaspoon salt 6 tablespoons sugar 2 cups warm water or 1 tablespoon lard milk Mix together in bowl adding enough plain flour to make a soft dough. Let rise 4 or 5 hours (or make up after supper in winter and make out early next morning). Pour out on board and work in enough flour to make dough so you can handle. Roll out not too thin and cut with doughnut cutter. Place on buttered pan in warm place and let rise 2 hours. Drop in deep fat until brown. Remove from pan, sprinkle with powdered sugar and cinnamon while hot. Mrs. W. D. ADAMS. Doughnuts—No. 2 1% cups sugar Swans Down Cake Flour to Roll 214 tablespoons melted butter 34 teaspoon soda (or substitute) 1 teaspoon Royal baking powder 3 eggs 3%, teaspoon grated nutmeg 1 cup sour milk 1 teaspoon salt Beat eggs, add sugar and melted shortening. Sift three cups flour with dry ingredients; add alternately with milk; add more flour to roll. Roll 1-3 dough at one time. Cut and fry in deep fat until brown. Note: Do not get dough too stiff. “CAKE SECRETS.” 88 THE WILSON CooK Book Canadian Tea Cakes Y% cup butter 1 cup flour (full) Cream butter, add flour, blend well and press down on bottom of pan 514 by 10 inches. Bake in slow oven 15 or 20 minutes. While it is baking, beat 2 eggs well, add 14%, cups brown sugar 14% cups cocoanut, or 1 can 2 tablespoons flour moist yellow label cocoanut 144 teaspoon baking powder % cup nuts % teaspoon salt 1 teaspoon vanilla Take pastry out of oven and pour filling over it, and return it to oven and cook about 15 minutes, or until done (a golden brown). When it is cool, cut in blocks. Icing 2 tablespoons butter 1% box sugar Cream butter, add sifted sugar, cream, then add a little vanilla. Mrs. FRANK H. LEE. “‘Blind” taste-tests show it’s the best Devil’s Food yet! it’s made with Swans Down, by the new, “‘popular poll’’ recipe on the new Swans Down package Not only is this Devil’s Food better than you can possibly make with or- dinary flour, but it’s been taste-tested against Devil’s Food made with other cake flours, and other recipes — and this cake topped them all! Judged for texture, flavor and gen- eral deliciousness, Swans Down Devil’s Food won out in a series of “blind” tests. And no wonder! For Swans Down is a very spe- cial flour. It’s made from special wheat—soft winter wheat. It’s specially and skillfully milled and sifted so that only the finest first part of the milling goes into Swans Down. Its gluten is special gluten — delicately responsive to the rising action of egg whites and to gentle cake leavenings. Try this Swans Down Devil's Food for yourself. Take the bows for the most wonderfully even tex- tured, delicately moist, fluffy yet rich Devil’s Food you've ever made. Soget Swans Down from your grocer today and sur- prise your family with the best Devil’s Food yet. The recipe is on the package. ALMOND DEVIL’S FOOD CAKE Bake Devil’s Food Cake (recipe on Swans Down Cake Flour package) in two greased 9-inch layer pans in mod- erate oven (@350-5b.jaZo to130emin: Spread with Almond Fudge Frosting. To decorate, melt % square Baker’s Unsweetened Chocolate and % tea- spoon butter; cool to thicken. Dip ends of toasted almonds in chocolate ; cool on waxed paper; place on cake. ALMOND FUDGE FROSTING 3 cups sugar 1 cup milk lg teaspoon salt Combine sugar, salt, and milk in saucepan. Bring quickly to a_ boil, stirring only until sugar is dissolved. Boil, without stirring, until a small amount of mixture forms a very soft ball in cold water (234° F.). Remove 2 tablespoons butter 14 teaspocn vanilla 14 teaspoon almond extract from fire. Add butter and flavoring. Cool™to lukewarme (11053 F pe Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough for two 9-inch layers. FROSTED ANGEL FOOD CAKE Bake Swans Down Angel Food (reci- pe on Swans Down Cake Flour pack- age). Invert, gently rub off crust, and spread thinly with Orange Icing. ORANGE ICING 2 cups sifted confectioners’ sugar 34 teaspoon grated orange rind Dash of salt Add sugar, orange rind, and salt to fruit, mixing well. Then add lemon 3 tablespoons orange juice and pulp 2 teaspoons lemon juice (about) juice until of consistency to spread thinly on cake. All measurements are level BARGAIN! Get this 9- eee de luxe Swans Down Cake Set! GENERAL FOODS, Department CMT Ueeo. Battle Creek, Michigan I enclose $1 ($1.25 in Denver and West and in possessions; Please send to address below one Swans Down de luxe Cake Set of 9 sturdily built pieces: Set of standard measuring spoons (aluminum) ; wooden blending paddle; heavy tin square cake pan $1.50 in Canada; $2 elsewhere). (8x8x2 inches) ; heavy tin patent angel food pan, with movable slides; wire cake tester; standard measuring cup (aluminum) ; handy batter scraper; steel spatula; and copy of “Cake Secrets, ” world famous cake-recipe book. NAME SAMRIS IE 10 (CUMPSY STATE mal Fill in completely. Print name and address. (If you live in Canada, address General Foods, Ltd., Cobourg, Ontario.) This offer expires Dec. 31, 1942 5433—Printed in U.S.A. CAKES Angel Food Cake 1 cup sifted Swans Down cake 1 teaspoon cream of tartar flour 14% cups sifted sugar 1 cup egg whites (8 to 9) *%, teaspoon vanilla ¥% teaspoon salt 4% teaspoon almond extract

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