Angel Food Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1636Calories
14 gProtein
399 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1636 kcal
Protein14 g
Carbohydrates399 g
Fiber0 g
Sugars302 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium356 mg
Potassium184 mg
Calcium354 mg
Iron7.7 mg
Magnesium37 mg
Phosphorus576 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)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 19. The excerpt below is the record exactly as published.
ANGEL FOOD CAKE. — Whites ll eggs, VA cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in lightly the sugar, then the flour mixed with the bakmg powder, lastly the vanilla. Pour into an ungreased pan and bake 40 minutes in moderate oven. When baked invert pan on 2 cups; let stand till cold. Bride’s Cake. — 1 scant cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs
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