Angel's Food Cake

Ingredients

• the whites of eleven eggs
• one and a half tumbler of sifted sugar
• one tumbler sifted flour
• one tea-spoon of vanilla
• one tea-spoon of cream tartar

Method

1. 1

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

2. 2

   Beat the egg whites to a stiff froth on a large platter.

3. 3

   Add the sugar lightly, then the flour very gently, followed by the vanilla.

4. 4

   Do not stop beating until you put it in the pan to bake.

5. 5

   Bake for forty minutes in a moderate oven.

6. 6

   Test with a straw; if too soft, let it remain a few minutes longer.

7. 7

   Do not open the oven until the cake has been in for fifteen minutes.

8. 8

   Turn the pan upside down to cool, and when cold, loosen around the sides with a knife to remove.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 34. The excerpt below is the record exactly as published.

the whites of eleven eggs, one and a half tumbler of sifted ‘ as eee ulate sugar, one tumbler sifted flour, one tea-spoon of vanilla, — one tea-spoon of cream tartar

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