Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Angel Food or White Sponge Cake
From Cooking for profit, 1886
Serves 1
Use only half as much pure cream tartar as common to avoid taste.
A modern interpretation · AI-generated from the original record
Ingredients
- 5 whites of eggs
- 5 ounces fine granulated sugar
- 2 J- ounces flour
- 1 rounded teaspoon cream tartar
- 1 teaspoon vanilla or lemon extract
Method
Mix the cream tartar in the flour by sifting them together.
Whip the whites firm, add the sugar and beat a few seconds, then stir in the flour lightly without beating.
Put the cake in the oven immediately.
Bake in a slack oven for 20 to 30 minutes.
Turn upside down to cool in the mold.
Nutrition per serving
1188Calories
39 gProtein
201 gCarbs
25 gFat
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 5. The excerpt below is the record exactly as published.
Angel Food or White Sponge Cake WHITEST AND FINEST CAKE MADE. 5 whites of eggs — or six if small. 5 ounces fine granulated sugar — J cup large. 2 J- ounces flour — ^ cup large. 1 rounded teaspoon cream tartar. 1 teaspoon vanilla or lemon extract
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