Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
ANGEL CAKE(German) - (Pennsylvania Germans)
11 eggs (whites only).
1-1/2 cups granulated sugar (sifted 3 times).
1 cup flour (sifted 5 times).
1 teaspoonful cream of tartar.
1 teaspoonful vanilla.
Place white of eggs in a large bowl and beat about half as stiff as
you wish them to be when finished beating. Add cream of tartar,
sprinkle it over the beaten whites of eggs lightly, and then beat
until very stiff. Sift in sugar, then flour very lightly. Fold into
the batter, rather than stir, with quick, even strokes with spoon. Put
quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do
not open oven door for first 15 minutes after cake has been placed in
If cake browns before it rises to top of pan open oven door two
minutes; when cake has risen to top of pan finish baking quickly. The
moment cake shrinks back to level of pan remove from oven. This is an
old, reliable recipe given Mary by her Aunt, who had baked cake from
it for years.
ANGEL CAKE--AUNT SARAH'S RECIPEMary was taught by her Aunt, when preparing a dish calling for yolks
of eggs only, to place the white of eggs not used in a glass jar which
she stood in a cold place or on ice. When she had saved one even
cupful she baked an angel cake over the following recipe:
One heaping cup of pulverized sugar (all the cup will hold), was
sifted 8 times. One cup of a mixture of pastry flour and corn starch
(equal parts) was also sifted 8 times. The whole was then sifted
together 4 times. The one cupful of white of eggs was beaten very
stiff. When about half beaten, sprinkle over the partly-beaten eggs
one scant teaspoonful of cream of tartar, then finish beating the
whites of eggs. Flavor with almond or vanilla. Then carefully sift
into the stiffly beaten whites of eggs sugar, flour and corn starch.
Fold into the whites of eggs rather than stir. Aunt Sarah always baked
this cake in a small, oblong bread pan. This cake should be baked in a
_very_ moderate oven, one in which the hand might be held without
inconvenience while counting one hundred; the oven should be just hot
enough for one to know there was fire in the range. Do not open the
oven door for 15 minutes, then increase the heat a little; if not too
hot, open the oven door a moment to cool and bake slowly for about 55
ANGEL CAKES (BAKED IN GEM PANS)The whites of four eggs should be beaten very stiff and when partly
beaten sprinkle over 1/2 teaspoonful of cream of tartan Finish beating
egg whites and sift in slowly 1/2 cup of fine granulated sugar, then
sift 1/2 cup of flour (good measure). Flavor with a few drops of
almond flavoring. Bake in small Gem pans, placing a tablespoonful of
butter in each. Sift pulverized sugar over tops of cakes. Bake 20
minutes in a _very_ moderate oven. The recipe for these dainty little
cakes was given Mary by a friend who, knowing her liking for angel
cake, said these were similar in taste.
ANGEL CAKE. MRS. C. C. STOLTZ.Whites of nine large or ten small fresh eggs, one and one-fourth cups
sifted granulated sugar, one cup sifted flour, one-half teaspoonful
cream tartar; a pinch of salt added to eggs before beating. After
sifting flour four or five times, measure and set aside one cup; then
sift and measure one and one fourth cups granulated sugar; beat whites
of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate
oven at once, and bake from thirty-five to fifty minutes.
THREE-EGG ANGEL CAKE3 tablespoons shortening
3/4 cup sugar
Yolks of 3 eggs
1 teaspoon flavoring extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have
been beaten until thick; add flavoring; sift together flour and baking
powder and add alternately, a little at a time, with the milk to first
mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
Cover with white icing page 17.
NOTE--This is an excellent cake to make in combination with the
following Three-Egg Angel Cake. Only three eggs are required for both.
ANGEL CAKE1 cup sugar
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
Whites of 3 eggs
Mix and sift first five ingredients four times. Add milk, cooled
slightly, very slowly, beating continually; add flavoring; mix well
and fold in beaten whites of eggs. Turn into ungreased angel cake tin
and bake in very slow oven about 45 minutes. Remove from oven; invert
pan and allow to stand until cold. Cover top and sides with either
white or chocolate icing page 17.
Boil sugar with cold milk until thick and pour very slowly over whites
of eggs which have been beaten light with a wire whip. Fold in flour,
cream of tartar, salt and baking powder which have been sifted
together four times. With whip beat mixture with long strokes until
very light; add flavoring; put into ungreased angel cake tin in cold
oven, turn on heat and bake at very low temperature for 25 minutes.
Raise temperature slightly and bake 30 minutes longer or until
thoroughly baked. Remove from oven, invert pan and allow to stand
until cold. Cover with white or chocolate icing page 17.
ANGEL CAKEFrom MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
The whites of fifteen eggs; one and one-half cups of powdered sugar;
one cup of flour; one teaspoon of cream of tartar; sift sugar three
times; mix cream of tartar with flour, sift seven times; beat eggs
stiff, add sugar gradually, beating all the time with egg beater; take
out; stir the flour quickly with wooden spoon; do not grease or line
the tin; bake slowly and steadily; turn out on platter for frosting.
Angel CakeWhites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon
cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a
froth; sift the sugar five times; sift the flour 4 times; add cream
tartar and sift again. Beat eggs and sugar together; add flavoring; then
flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4
hour in moderate oven.
Angel CakeThe whites of nine large, fresh eggs. When they are partly beaten add
one-half teaspoonful of cream of tartar and then finish beating--the
cream of tartar makes them lighter--then add one and a quarter cups of
granulated sugar, stir the sugar very lightly into the whites of the
eggs, and add a teaspoonful of vanilla. Have flour sifted five times,
measure a cupful and fold it in very carefully, not with a circular
motion, and do not stir long. Turn it into a Turk's head mould and bake
forty-five minutes. Do not grease the mould, and when taken out of the
oven invert it until the cake is cold before removing from the pan.
Never use a patent egg-beater for this cake, but a whip, taking long,
rapid strokes, and make it in a large platter, not a bowl.
Suffrage Angel Cake(a la Kennedy)
1 full cup Swansdown Flour (after sifting)
1 1/2 cups granulated sugar
1 heaping teaspoon cream of tartar
2 teaspoons vanilla
1 pinch of salt
Beat the eggs until light--not stiff; sift sugar 7 times, add to eggs,
beating as little as possible. Sift flour 9 times, using only the
cupful, discarding the extra flour; then put in the flour the cream of
tartar; add this to the eggs and sugar; now the vanilla. Put in angel
cake pan with feet. Put in oven with very little heat. Great care must
be used in baking this cake to insure success. Light the oven when you
commence preparing material. After the first 10 minutes in oven,
increase heat and continue to do so every five minutes until the last 4
or 5 minutes, when strong heat must be used. At thirty minutes remove
cake and invert pan allowing to stand thus until cold.
MISS ELIZA KENNEDY.
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