Angel Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 40 min Total: 40 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Add the cream of tartar to the flour.
  2. Sift five times.
  3. Sift the sugar.
  4. Beat the whites to a stiff froth.
  5. Stir the sugar lightly into the whites of eggs.
  6. Add the vanilla.
  7. Add the flour.
  8. Stir in lightly and quickly.
  9. Pour into a clean bright tin.
  10. It must not be buttered.
  11. Bake in a moderate oven for forty minutes.
  12. When done leave in the tin, inverted on its edge (not completely upside down) on a sieve until cold.
Original Text
*Angel Cake ¹⁄₂ pint fine flour 1 tea-spoon cream of tartar ³⁄₄ pint powdered sugar 11 whites of eggs 3 tea-spoons vanilla Add the cream of tartar to the flour. Sift five times. Sift the sugar. Beat the whites to a stiff froth. Stir the sugar lightly into the whites of eggs. Add the vanilla. Add the flour. Stir in lightly and quickly. Pour into a clean bright tin. It must not be buttered. Bake in a moderate oven for forty minutes. When done leave in the tin, inverted on its edge (not completely upside down) on a sieve until cold.
Notes
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