White Sponge Cake or Angel Cake

Ingredients

• one cup of egg whites
• one cup of sugar
• one scant cup of flour
• one-half teaspoon of cream of tartar
• one-fourth teaspoon of salt
• one-half teaspoon of flavoring

Method

1. 1

   Beat egg whites stiff, sift cream of tartar over them, and add flavoring.

2. 2

   Mix sugar, salt, and flour, sift several times, then sift over the stiff whites and fold together gently.

3. 3

   Bake in an ungreased pan with a center funnel for nearly an hour.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.

one cup of sugar, and the lemon juice, and beat again. Sprinkle one-fourth teaspoon of salt over the whites of the eggs and beat until stiff, but not too dry. Fold a part of the stiff 198 Home Science Cook Book. whites into the yolks, sift over part of one cup of flour, then add the remainder of the whites and of the flour. Do not stir to break the air bubbles. Bake in a moderate oven for nearly one hour, if in one loaf. A sprinkle of powdered sugar over the top of the cake before the pan is put in the oven produces a flaky crust. Lady Fingers, Sponge Drops, Layer Cakes. The sponge or angel cake mixture may be used for sponge drops or put through a pastry bag and tube for lady fingers, or baked in patty pans or in layers. Chocolate Sponge Cake. Make as above, sifting one ounce of cocoa with the sugar or flour. White Sponge Cake or Angel Cake. Use one cup each of egg whites and sugar, and one scant cup of flour, one-half teaspoon of cream of tartar, one-fourth teaspoon of salt, and one-half teaspoon of flavoring

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