Swans Down Angel Sponge Cake

Ingredients

• 1 c. egg whites (7 or 8 eggs)
• l2 tsp. salt
• 1 tsp. cream tartar
• 4 egg yolks
• % c. Swans Down flour in white part
• l/2 c. Swans Down Flour in yellow part

Method

1. 1

   Sift the flour five times.

2. 2

   Add salt to egg whites and whip until foamy on a large platter.

3. 3

   Add cream of tartar and continue whipping until stiff.

4. 4

   Fold in sugar and carefully divide mixture in two parts.

5. 5

   To one part fold in 0.5 c. of flour, add 0.5 tsp. vanilla.

6. 6

   To the other part fold in the beaten egg yolks and 0.5 c. flour and 0.5 tsp. orange extract.

7. 7

   Put by spoonfuls in ungreased Angel food pan, alternating yellow and white as in marble cake.

8. 8

   Bake 60 minutes in slow oven (325-350).

9. 9

   Invert the pan and let stand 40 minutes before removing cake.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 9. The excerpt below is the record exactly as published.

SWANS DOWN ANGEL SPONGE CAKE 1 c. egg whites (7 or 8 eggs) l2 tsp. salt 1 tsp. cream tartar 4 egg yolks % c. Swans Down flour in white part l/2 c. Swans Down Flour in yellow part

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