|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from CAKESMacrotes
To Bake Cakes
Time-table For Baking Cakes
Pound Cake, One Hour.
One Egg Cake
Little French Cakes
Baking-powder Bunt Kuchen
Quick Coffee Cake
Baking-powder Cinnamon Cake
Covered Cheese Cake
Loaf Cocoanut Cake
Fruit Cake (wedding Cake)
Apple Sauce Cake
ANGEL FOOD(Cakes) - (The International Jewish Cook Book)
Sift one cup of pastry flour once, then measure and sift three times.
Add a pinch of salt to the whites of eight or nine eggs or just one cup
of whites, beat about one-half, add one-half teaspoon of cream of
tartar, then beat the whites until they will stand of their own weight;
add one and one-fourth cups of sugar, then flour, not by stirring but
folding over and over until thoroughly mixed in; flavor with one-half
teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent
tube pan preferred. Place the cake in an oven that will just warm it
enough through until the batter has raised to the top of the mold, then
increase the heat gradually until the cake is well browned over; if by
pressing the top of the cake with the finger it will spring back without
leaving the imprint of the finger the cake is done through. Great care
should be taken that the oven is not too hot to begin with as the cake
will rise too fast and settle or fall in the baking. Bake thirty-five to
forty minutes. When done, invert the pan; when cool remove from pan.
"ANGEL FOOD" LAYER CAKE1 cup and 2 tablespoonfuls granulated sugar.
1-12 cups flour.
1 cup and 2 tablespoonfuls scalded milk.
3 teaspoonfuls baking powder.
Pinch of salt.
Whites of 2 eggs.
Place milk in top part of double boiler and heat to boiling point.
Sift dry ingredients together four times and then pour in the hot milk
and stir well together. Lastly, add the stiffly beaten whites of eggs.
Fold them in lightly, but do not beat. The batter will be quite thin.
Do not grease the tins. No flavoring is used. Bake in two square layer
tins, put together with any icing preferred. Bake in a moderate oven.
This is a good, economical cake to bake when yolks of eggs have been
used for other purposes.
ANGEL FOOD CAKE. MISS NELLIE LINSLEY.Whites of eleven eggs, one cup of flour, one and one-half cups of
granulated sugar, one teaspoonful of cream tartar, one teaspoonful of
almond extract, one-half teaspoonful of salt. Sift sugar once; flour
three times; add cream tartar to flour, and sift three times. Bake
ANGEL FOODFrom MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.
_I send you with pleasure the enclosed recipe for Orange Cake. I
have used it for twenty-five years and know it to be excellent.
Wishing you all success in your kind efforts. Believe me, Yours very
One coffeecup sugar, one-half coffeecup butter, two coffeecups flour,
one-half coffeecup milk, yolks of four eggs, whites of two eggs, two
teaspoons of baking powder; bake in four layer tins. For the filling,
grate the yellow part of the rind of two oranges and mix it with the
juice and one coffeecup of powdered sugar; spread, this mixture
between the cakes; frost the cake, using the two remaining whites of
eggs beaten thoroughly, adding two small cups of powdered sugar.
Angel FoodWhites of twelve eggs, one-half pint flour, three-fourths pint sugar,
one level teaspoonful cream of tartar. Beat the whites to a stiff froth.
Sift the sugar and flour separately four times before measuring. Add the
cream of tartar to the flour after measuring and sift once more. Add the
sugar to the eggs and last the flour. Do not grease the pan. Bake forty
minutes in a moderate oven.
Angel FoodThe whites of eleven eggs beaten to a stiff froth, a tumbler and a
half each of flour and pulverized sugar. Sift the sugar and flour
twice, adding a teaspoon of cream tartar, and a little salt. Stir
lightly, flavor to taste. Bake twenty-five minutes. Do not grease the
pan.--Mrs. C. E. Dodge.
* * *
Angel FoodWhites of ten eggs, three-fourths tumbler pulverized sugar, one full
tumbler of flour measured and then sifted seven times, three-fourths
teaspoon cream tartar sifted in the flour. Lemon extract or bitter
almond.--Mrs. T. Kyle.
* * *
Viewed 1798 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Mushrooms
Chicken À La Italienne
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Gansleber PurÉe In Sulz
Duck À La Mode In Jelly
Strawberries À La "bridge"
Chicken À La Sweetbread
|Home Made Cookies.ca|