Angel Food Cake

Ingredients

• 1V2 cups sifted sugar
• 1 cup flour
• Whites 10 eggs
• V2 teaspoon cream of tartar
• A pinch of salt

Method

1. 1

   Sift flour once, then measure and put in the cream of tartar and sift both together 4 times.

2. 2

   Put salt in whites and beat stiff, add the sugar, flavoring and last the flour.

3. 3

   Bake for 15 minutes in rather a cool oven.

4. 4

   Before opening oven door increase the heat and bake 50 minutes in all.

5. 5

   Invert pan and let cake get cold before removing from pan.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 34. The excerpt below is the record exactly as published.

1V2 cups sifted sugar, (sift sev- A pinch of salt, eral times). 1 cup flour. Whites 10 eggs. V2 teaspoon cream of tartar. Sift flour once, then measure and put in the cream of tartar and sift both together 4 times. Put salt in whites and beat stiff, add the sugar, flavoring and last the flour. Bake for 15 minutes in rather a cool oven. Before opening oven door in- crease the heat and bake 50 minutes in all. Invert pan and let CAKES. Ill cake get cold before removing from pan. Frost with boiled icing. ANGEL FOOD. Mrs. George Fiegenbaum. Whites of 10 fresh eggs. 1 cup Davis’ cake flour, sifted. 11/4 cups sifted granulated teaspoon cream of tartar, sugar. Pinch of salt. Add salt to the eggs, and when beaten half add cream of tartar and beat to a stiff froth. Add the sugar and flour al- ternately, a little at a time until all is thoroughly mixed. Put in an ungreased tin and bake in a moderate oven 45 minutes. When done, invert -the cake tin over a tea cloth and let stand until cold. ANGEL FOOD CAKE. Mrs. E. E. Knollenberg. 9 large or 10 small eggs, 1 cup flour

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