Angel Food Cake

Ingredients

• 1 cup flour
• 1 cup sugar
• 11 eggs
• 1 teaspoon vanilla
• cream of tartar
• salt

Method

1. 1

   Sift flour and sugar separately.

2. 2

   Add 0.5 cup sugar to flour and sift three times.

3. 3

   Beat egg whites until frothy.

4. 4

   Add cream of tartar and salt, continue beating until eggs are stiff enough to hold shape.

5. 5

   Add sugar gradually, folding in each addition.

6. 6

   Fold in flour about one-fourth at a time.

7. 7

   Fill large angel food pan one-half full, that has brown paper in bottom.

8. 8

   Bake in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 18. The excerpt below is the record exactly as published.

11 eggs) 1 teaspoon vanilla 1. Sift flour and sugar separately. 2. Add % cup sugar to flour and sift three times. 3. Beat egg whites until frothy. Add cream of tartar and salt and con- tinue beating until eggs are stiff enough to hold shape. 4. Add sugar gradually, folding in each addition. 5. Fold in flour about one-fourth at a time. 6. Fill large angel food pan one-half full, that has brown paper in bottom. 7. Bake in moderate oven. Mrs. C. W. Lutterloh, Brown’s Chapel Grange. ' DATE ROLL 3 cups white sugar 1 tbs. Karo Syrup 1 cup water or cream 1 cup chopped dates 1 cup nut meats Cook sugar, syrup, and liquid till it forms a soft ball in cold water or 236°. Remove from fire and add dates and nuts then beat till creamy. Pour out on damp slick towel and roll up till good and cold then slice and roll in pow- dered sugar. Sue Corpening, Mills River Grange. WHITE FRUIT CAKE LO SSUCG? 1 lb. flour 10 eggs 1 scant lb. butter _Make batter like pound cake, add glass of apple jelly, 2 cups wine, 2 Ibs. White raisins, 1 lb. cherries, % lb citron, 1 Ib. pineapple, 1 lb. nut meats, 1 teaspoon baking powder, 2 tablespoons lemon extract. Cut and flour fruit before adding to batter, steam 3 hours and bake 2 hours in moderate oven. (Miss) Ethel Reich, Clemmons Grange. 32 LEMON FILLING (Original Recipe) Cook slowly, stirring constantly for ten minutes the following mixture: 2 cups sugar, juice and grated rind 2 lemons, 2 whole eggs, 5 tablespoons flour, , tablespoons butter; cool and spread on the cake (Wagwood’s Favor- ite), sprinkling generously with cocoanut. Fresh is best of course. This will fill and cover the whole cake. Mrs. J. I. Wagoner, McLeansville Grange. FUDGE FROSTING 2 cups sugar % cup milk 3 tbsp. cocoa 1 tbsp. butter ; \% tsp. salt Cook until it forms a soft ball in cold water, add butter and beat until cold. Mrs. H. D. Robertson, Clemmons Grange. LEMON FILLING 1 egg 1 apple grated 1 cup sugar juice and grated rind of one 1% tablespoons butter lemon Mix well-beaten egg, apple, sugar and butter. Put all into a double boiler, add juice and lemon rind and cook till thick. Mrs. H. D. Robertson, Clemmons Grange. CHOCOLATE ICING 2 tablespoons butter 2 cups XXXX sugar 2 squares chocolate 1% cup sweet cream 1 teaspoon vanilla Melt chocolate over hot water. Add chocolate and cream to sugar. Beat well. Add vanilla. Mrs. Earl A. Freeze, Patterson Grange. TWO-MINUTE FROSTING 2 cups brown sugar teacup butter — 5 tablespoons cream or milk Bring to boil slowly. After full rolling, boil stage is reached. Boil exactly two minutes. Beat in one teaspoon baking powder and 1 teaspoon vanilla. Mrs. W. C. Taylor, Patterson Grange. CHERRY DELIGHT 2/3 Cup sugar 2% tablespoons corn starch 1 No. 2 can cherries, drained Mix sugar and corn starch, add the cherry juice and cook until clear, add cherries and serve on any plain hot cake with whipped cream or serve chilled on cold cake with vanilla ice cream. Mrs. Banks Garrison, McLeansville Grange. BUTTERSCOTCH FUDGE FROSTING 2 cups light brown sugar, firmly 1% cups granulated sugar packed % cup top milk % cup butter % cup water Add brown sugar to butter and cook over low flame, stirring constantly until mixture darkens slightly ‘(about 5 or 6 minutes). Remove from fire and add granulated sugar, milk, and water. Return to fire and boil, without stirring, until small amount of mixture forms a very soft ball in cold water. Remove from fire. Cool to lukewarm; beat until of right consistency to 33 spread. If necessary, place over hot water to keep soft while spreading. If desired, add % cup chopped pecan or walnut meats to part of frosting and use as filling. Mrs. M. B. Corriher, Corriher Grange. CARAMEL FUDGE FILLING 2 cups sugar % cup butter 5 tablespoons cream Mix and let come to a slow boil. Then boil rapidly for two minutes. Remove from stove, add 1 teaspoon baking powder, 1 teaspoon vanilla. Beat until light and fluffy. Miss Janie Spicer, Ferguson Grange. CHOCOLATE FILLING 6 cups sugar 11/3 Cups fat 4 tbsp. white syrup 6 tbsp. cocoa or 3 cups milk 8 squares chocolate Place ingredients in sauce pan and cook, stirring constantly, to soft-ball stage. Let cool, beat until firm. When cold knead to get out lumps. Add enough hot water or coffee to spread. Add flavoring. Cover and place in refrigerator. Keeps for weeks without hardening. Mrs. L. F. Cotton, Stem Grange. CHOCOLATE WONDER FROSTING 3 ounces (1 pkg.) cream cheese 2 squares unsweetened chocolate, 2° OT. so LAUSD aL melted 2 cups sifted confectioner’s sugar % tsp. salt Soften cheese with milk. Add sugar 1 cup at a time, blending after each addition. Add chocolate and salt, beat until smooth. Double recipe to cover tops and sides of 2-9 in. layers. Mrs. J. W. McCorkle, Kernersville Grange. WHITE ICING 2 cups white sugar % cup water % cup Karo syrup Cook until forms a thread, pour over 2 egg whites well beaten with 2 tbsp. syrup in eggs. Ruth Yarborough, Old Town Grange.. ORANGE FILLING 1 cup sugar 1 heaping tbsp. flour 1 egg 1 heaping tsp. butter Grated rind and juice of 1 orange. Cook 10 min., stirring constantly. Ruth Yarborough, Old Town Grange.. FROSTING 1 egg white (unbeaten) 3 tbsp. cold water 1 cup sugar % tsp. vanilla 8 marshmallows Put’ egg; sugar and water in top of double boiler. Place over boiling: water, beating with egg beater until thick. Take from fire, add vanilla and marshmallows (cut in pieces). Beat until cold enough to spread on cake without running. Mrs. B. M. Casper, Yost Grange, 34 GINGERBREADS AND COOKIES MORAVIAN SUGAR CAKE 1 cup yeast batter 1 cup brown sugar 3 eggs 1 cup butter or lard 1 cup mashed potatoes 6 cups of flour pinch of ‘salt _Make a soft dough and let rise, spread on pan %-inch thick. Let rise then sprinkle with brown sugar and butter and nutmeg. Bake in hot oven 10 or 15 minutes. (Serve with coffee.) Ruth Yarborough, Old Town Grange. OLD-FASHIONED GINGERBREAD 2 eggs 2 teaspoons baking powder % cup brown sugar 2 teaspoons ginger, cinnamon, % cup molasses cloves, nutmeg % cup melted fat % teaspoon salt 2% cups flour

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