Angel Food Layer Cake
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 88. The excerpt below is the record exactly as published.
o teaspoons baking powder, whites *of four eggs, one nut- meg, grated. NO. S3. WORLD'S FAIR CAKE. Mrs. George Alfred Miller, No. 18, Navy st., Ocean Park, Cal.— One-half cup butter, one and one-half cups sugar, rubbed to a cream, three eggs, beaten, whites and yolks separately; one large teaspoon baking powder, tw'o cups Hour, one-half cup sweet mills, six tablespoons unsweetened chocolate, 'hree tablespoons granulated sugar dissolved in throe tablespoons scalded m:lk. Add to cake wftile hot. Bako in a rather shallow pan in a steady oven about forty minutes. CARAMEL: Tv.'o cups- sr.gar, three-fourths cup sweet milk, butter size of an COOKING AND OTHER RECIPES. 53 egg; boil fiften minutes or until it threads from a spoon; remove from stove, add one tablespoon vanilla and beat until thick and creamy. Spreal on cake while warm. NO. 94. ANGEL FOOD LAYER CAKE. Miss Josephine Muller, San Gabriel, Cal.— One cup of fine granulated sugar, one-fourth cup but- ter ,one and one-half cups flour, two eggs, one-half cup sweet milk, vanilla and one tea- spoon baking powder. Filling: Cut into small pieces one-third of a pound of pink angel food or marsh mallows
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