Angel Food Cake

Ingredients

• 1^/2 tumblerfuls granulated sugar
• 1 tumblerful sifted flour
• 1 teaspoonful cream of tartar
• II eggs
• 1 teaspoonful vanilla

Method

1. 1

   Sift the flour four times, add cream of tartar and sift again.

2. 2

   Beat the whites of the eggs to a stiff froth, add the sugar lightly, then add the flour gently, followed by the vanilla.

3. 3

   Don't stop beating until you put it in the pan.

4. 4

   Bake for forty minutes in a moderate oven.

5. 5

   Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 126. The excerpt below is the record exactly as published.

II eggs 1 teaspoonful vanilla 1^/2 tumblerfuls granulated 1 teaspoonful cream of sugar tartar 1 tumblerful sifted flour Sift the flour four times, add cream of tartar and sift again. Sift the sugar and measure it; beat the whites of the eggs to a stiff froth, on a large platter; on the same platter, add the sugar lightly. Then add the flour gently, then the vanilla. Don't stop beating until you put it in the pan. Bake forty minutes in a moderate oven, try with a straw, and if too soft, let it remain a few minutes longer. Don't open the oven until the cake has been in fifteen minutes. Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife ; then ice. Use a pan that has never been greased. Cup Cake 1 cupful flour 1 cupful milk or water 2 cupfuls sugar 2 teaspoonfuls baking 4 cupfuls flour powder 5 eggs (leave out three of the whites for icing) THE NEW ANNIE DENNIS COOK BOOK 243 Feather Cake 3 eggs V2 teacupful sweet milk 2 teacupfuls flour 1 teaspoonful baking % teacupful butter powder 1 teacupful sugar Beat the eggs separately ; sift the baking powder in the flour ; add the milk last. Used for a pudding with sauce, or cold for tea. SPONGE CAKE Sponge Cake, No. 1 2 cupfuls powdered sugar 4 eggs 2 cupfuls flour (sifted) % teacupful boiling water 2 teaspoonful baking Pinch of salt powder Lemon or vanilla to taste Beat the whites and the yolks of the eggs sepa- rately ; add the boiling water after all the other ingre- dients have been mixed, and bake in a moderate oven. Sponge Cake, No. 2 6 eggs 2 teaspoonfuls baking 2 cupfuls sugar powder 2 cupfuls flour Flavoring to taste 10 tablespoonfuls boiling water Beat the yolks of the eggs and the sugar together and add the beaten whites. Add to this one cupful of flour and ten tablespoonfuls of boiling water. Then add the rest of the flour and the baking powder. Fla- vor to taste ; bake in a moderate oven. . Croton Sponge Cake 1 teacupful sweet milk (a little warm) 2 teaspoonfuls cream of tartar

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