Wartime Wednesdays: Angel Cake

Standard Method of Mixing Cakes Without Fat

Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat it till thick and lemon-colored; if using only the yolk, beat till thick and light in color; add the sugar gradually and beat after each addition until the sugar dissolves.
Add the flavoring and liquid, if there is any, and fold in the sifted dry ingredients.
When the whites have been beaten separately, they are added last, using the folding motion. Do not beat the mixture after the whites have been added. Place at once in a slow oven(300-325 F).
---The Victory Binding of the American Woman's Cook Book; Wartime Edition; published 1943


I've had a craving for Angelfood cake lately; and oh look; the VBotAMCB had one. Convenient.

Seven egg whites, beaten with sugar, cream of tartar & salt till 'stiff foam', vanilla mixed in (couldn't find the almond extract also called for, which is fine by me), the 4x sifted flour & a big of sugar folded in, then poured into an ungreased tube pan. Bake in a moderate oven till done.

Good flavor, nice crumb. Much more dense than expected, but tasty. Freezing the rest to save for grilling this weekend.










This month, we're sleeping in a little late, but the party won't suffer...we're having Brunch!

RSVP by Friday, 20 March