Texas Angel Cake

Ingredients

• 6 egg whites
• 4 c. cake flour
• 1 t. cream of tartar
• 1/2 t. flavoring
• 1/4 c. sugar
• 6 egg yolks
• 1/4 c. sugar
• 1 t. lemon flavoring
• 1/4 c. boiling water

Method

1. 1

   Beat egg whites with pinch of salt until foamy.

2. 2

   Add cream of tartar and continue beating until stiff.

3. 3

   Sift flour and sugar together four times.

4. 4

   Fold flour mixture into egg whites.

5. 5

   Beat yolks, sugar, and salt, then add baking powder to flour.

6. 6

   Fold flour and water alternately into egg mixture.

7. 7

   Bake in slow oven about one hour.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 9. The excerpt below is the record exactly as published.

Texas ANGEL CAKE 6 egg whites 4 c. cake flour ly t. cream of tartar , t. flavoring salt %4 Cc. Sugar Beat egg whites with pinch of salt on a large platter with flat wire beater. When foamy add cream of tartar and continue beating until eggs are stiff enough to stand in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites two tablespoons at a time until all is used. Fold in flavoring. Pour batter into large ungreased anglefood pan. 6 egg yolks salt 34 Cc. sugar 1 t. lemon flavoring 3, c. cake flour i t. baking powder 14 ¢c. boiling water Beat together egg yolks, sugar, and pinch of salt three minutes. Add baking powder to flour. Sift four times. Fold flour and water alternately into egg mixture. Add flavoring carefully. Place lightiy by spoonfuls on top of white batter. Bake in slow oven about one hour. Begin at 275° F. and after 50 minutes increase heat to 325°. Invert pan until cake is cold. When baked the angel cake will be on top of the yellow cake. —Mrs. WILcY COLEMAN Lapy BALTIMORE CAKE 3 c. sifted cake flour 1, t. rese or almond extract 3 t. baking powder ly ec. milk 34 ce. Shortening Yc. water 2 c. powdered sugar 6 egg whites Mix flour, baking powder and salt, and sift three times. Cream shorten- ing until soft and smooth; gradually add sugar, creaming until very fluffy; add flavoring. Add flour alternately with combined milk and water, beating until smooth after each addition. Fold in thoroughly the stiffly beaten egg whites. Turn into three greased layer pans and bake in moderate over (350° F.) about 25 minutes. Put layers together and cover top with Lady Baltimore Frosting. Approximate yield: three 9-inch layers. Lady Baltimore Frosting it) c. sugar almonds % ce. water 1 t. vanilla 1-2 i liehtscorassyrup 1, t. almond extract 2 egg whites 14 c. chopped seeded raisins Dash of salt 14 c. chopped figs 4 c. chopped blanched 4 ce. Chopped walnuts Put sugar, water, and corn syrup in saucepan and stir over low heat until sugar is dissolved. Boil, covered about three minutes; then boil, uncovered and without stirring, until a small amount of syrup forms a soft ball when dropped into cold water (238° - 240°), Remove syrup from heat. Quickly beat egg whites until stiff. Pour syrup in fine stream over egg whites, beating constantly. Add salt and flavoring and continue beating until frosting is cool and of proper consistency to spread. When of proper consistency to spread, add fruits and nuts. If preferred, add just enough frosting to fruits and nuts to make mixture that. will spread easily’ and. use as filling between layers. Spread remaining frosting over top and: sides of cake. Approximate yield: Frosting for tops and sides of a 9-inch layer cake. , —Mrs. £HIPP MCCARROLL 24 SEVEN MINUTE FROSTING — 2 egg whites unbeaten 14% c. sugar 9 T. water Tete vanilla 14% t. light corn syrup Combine egg whites, sugar, and corn syrup in top of double boiler, . beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with egg beater and cook seven minutes or until frosting will stand in peaks. Remove from water. Add vanilla and beat until thick enough to Spread. Makes enough for tops and sides of two 9-inch layers or about two dozen cup cakes. —Mrs. FRANK BANZET TOPPING FOR CAKE 4 T. melted butter 4 c. cream 1% c. brown sugar 1 c. cocoanut (1 can) Mix and spread on baked cake. Run under broiler until toasted. —Mrs. RuFus S. JONES CARAMEL ICING . 1 lb. brown sugar o T. cream or top milk 1% c. butter or % lb. Mix and cook two minutes after it begins boiling. Add half t. baking powder. Beat until of consistency to spread. —Mrs. Bos BRIGHT QuicK CARAMEL FROSTING Y% c. butter % c. milk 1 c. brown sugar, firmly 134 to 2 c. sifted confec- packed tioners sugar Melt butter; add brown sugar and cook over low heat two minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners’ sugar until of right consistency to spread. —Mrs. MANLEY S. MARTIN Brown SuGAR CARAMEL ICING 1 lb. light brown sugar better) 1 c. white sugar YY, c. butter 1c. sweet milk (cream is 1 t. vanilla Mix sugars and milk, stir well, set on high heat and _ boil, stirring constantly until bubbles boil up in little volcanoes or until a little tried in cold water just holds its shape. Take off stove and add butter and vanilla. Don’t stir in butter. Set aside until you can set pan in your hand it just feels warm. Beat until creamy and spread on cake. —MIss EuLA LEE ALLEN 25 MARTHA WASHINGTON FUDGE FROSTING 144 c. sugar

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