Marble Angel Food

Ingredients

• 11 egg whites (1 3/4 cupfuls)
• 1/4 teaspoonful salt
• 1 teaspoonful cream of tartar
• 1 3/4 cupfuls sugar (sifted)
• 3 1/2 Cupful Swans Down Cake Flour
• 2 tablespoonfuls cocoa
• 1 1/2 teaspoonful vanilla
• 1/4 teaspoonful lemon extract

Method

1. 1

   Add salt to egg whites and beat until foamy, then add cream of tartar and beat until the whites are stiff but not dry.

2. 2

   Fold in sugar carefully, using one tablespoonful at a time.

3. 3

   Divide the egg mixture into two equal parts.

4. 4

   To one part, fold in vanilla and 3 1/2 cupful Swans Down Cake Flour, sifted four times.

5. 5

   To the other part, add lemon extract, cocoa, and 6 tablespoonfuls Swans Down Cake Flour, sifted together five times.

6. 6

   Put these two batters into Angel Food tin, alternating the white and dark.

7. 7

   Bake one hour in a slow oven (275° to 325° F.).

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 42. The excerpt below is the record exactly as published.

MARBLE ANGEL FOOD 1 1 egg whites (1 34 cupfuls) 34 teaspoonf ul salt 1 teaspoonf ul cream of tartar 1 34 cupfuls sugar (sifted) White Part Dark Part 3 £ Cupful Swans I )own Cake Flour 2 tablespoonfuls cocoa ] 2 tcaspoonful vanilla 0 tablespoonfuls Swans 1 town Cake Flour 34 teaspoonful lemon extract Add salt to egg whites and beat on a large platter until foamy, then add cream of tartar and beat until the whites are stiff but not dry. Fold the sugar in carefully, using one tablespoonful at a time. When all the sugar has been folded in, divide the egg mixture into two equal parts. To one part, fold in carefully } ■> teaspoonful vanilla and 3 2 cupful Swans Down Cake Flour,

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