Angel Food

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 45 min Total: 45 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Dry and sift 4oz. of fine flour with a teaspoonful of cream of tartar.
  2. Beat the whites of eleven eggs to the stiffest possible froth.
  3. Mix the beaten egg whites lightly and quickly with 12oz. sifted sugar.
  4. Stir in the flour.
  5. Add at the last a teaspoonful of rose or orange flower water.
  6. Bake in an unbuttered pan for forty-five minutes in a moderate oven.
  7. When baked lift the cake out of the oven, turn the mould upside down on a reversed sieve, and leave it till the cake drops out of itself.
Original Text · last edited 4 days ago
Angel Food. —Dry and sift 4oz. of fine flour with a teaspoonful of cream of tartar; beat the whites of eleven eggs to the stiffest possible froth, and mix them lightly and quickly with 12oz. sifted sugar; now stir in the flour, add at the last a teaspoonful of rose or orange flower water (this is a matter of taste), and bake in an unbuttered pan for forty-five minutes in a moderate oven. When baked lift the cake out of the oven, turn the mould upside down on a reversed sieve, and leave it till the cake drops out of itself.
Notes
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