This post is Jennifer, my sister. Although I do adore history and cooking I don’t care about clothing and social customs like crazy does. But I will say that old cookbooks fascinate me because I think it tells history in a different way.
This recipe for angel food cake may be a little older than ones that you’d find online these days but it is just as delicious! I am a history person-particularly, social history. I don’t really care who won what battle and when, but I am enthralled with what people wore, social customs of different time periods, and other such things. As you all know, I also like to cook. So when my college roommates happened upon this cook book it was only natural that they would think of me. And I’m glad they did! Not only is this a fun cook book, but it has great insight into the time in which it was published (1930). The back is full of interesting ads, and the recipes themselves are terrific! There’s recipes loaded with lard, to a schedule on what and when you should feed infants, how to reconstitute stale bread and this wonderful angel food cake!
Is Angel Food Cake Fat Free?
Angel food cake contains no egg yolks, no butter, and no oil.
Angel food cake is naturally fat free.
Can You Freeze Angel Food Cake?
You can freeze angel food cake.
To freeze, wrap angel food cake tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
How Long Will Angel Food Cake Keep?
Angel food cake will keep well for about a week in the refrigerator.
Wrap the cake in plastic wrap, foil, or place in a heavy duty plastic bag.
Angel Food Cake
Angel Food Cake
- 8-9 eggs whites 1C
- 1 pinch salt
- 1/2 teaspoon cream of tartar
- 1 1/4 Cup sugar
- 1/2 teaspoon vanilla or almond extract
- 1 Cup flour
- Sift flour once, then measure and sift 3 times.
- Add salt to the whites
- Beat about halfway
- Add cream of tartar
- Beat whites until stiff enough to hold up in peaks but not dry.
- Add the sugar
- Sift in the flour, a little at a time, folding over and over until dampened; flavor.
- Bake in an ungreased pan, patent tube preferred.
- Place the cake in moderate oven, 300 F to 325 F.
- Bake 45-60 minutes.
- Invert the pan; when cool, remove cake from pan.