Vintage Angel Cake Recipe

Angel food cakes are very versatile and should be in every baker's arsenal. This recipe not only uses the traditional egg whites, but it also uses cake flour to make the cake lighter than recipes which use all-purpose flour. You can read about the difference between the major types of flours in my post on flour protein.

Flickr/Sarah Elmore
Decorated Angel Cake

Angel Cake Recipe
1 cup egg whites (8-10 eggs)
1 1/4 cups sugar
1 cup cake flour
1 tsp. cream of tartar
1/8 tsp. salt
1/2 tsp. orange extract
1/2 tsp. vanilla extract
1 tablespoon water

Sift flour and sugar separately 4 times.  Measure each after first sifting.  Whip egg whites lightly with wire whisk.  Add salt, water, and extracts when half beaten.  Sift in cream of tartar.  Continue whipping until whites hold their shape.  Divide sugar into fourths.  Fold in each fourth with 10 careful strokes of the spatula.  Divide flour into fourths.  Fold in each fourth with 10 careful strokes of the spatula.  Pour into un-oiled tube pan.  Dake in slow oven (325 F.) 50 minutes.

More Vintage Recipes from Participants:
If you have a vintage recipe of your own which you would like to share, leave the link to your post in the comments and I will also add it to today's Vintage Recipe Thursday post.

Pueblo Corn Dish

Boiled Asparagus and Baked Asparagus Loaf

Vintage Coffee Cake

Apple Salad with Craisins

Slow Cooked Meat Balls

Dandelion Salad

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Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards.

You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage.

I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943.  What will you post?

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Giveaway

The Fearless Baker by Emily Luchetti and Lisa Weiss

Click to go to giveaway post

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