Angel Food Cake Recipes from 1912

Angel Food Cake Recipes from 1912

Here are five prize winning Angel Food Cake recipes found in The Dayton Herald on January 18, 1912.  There are notes on the recipes in regard to temperatures and measurements.  For more information, visit my measurements page.  The ladies include: Miss Currie, Mrs. Clasz, Mrs. Hawk, Ms. Mendenhall and Ms. Rohrer.

 

Mrs. Clasz's Angel Food Cake

First prize recipe from 1912 from Mrs. E. F. Clark

Course Cake
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 11 ea egg whites
  • 3 cups sugar 1 1/2 tumbler
  • 1 cup flour 1 tumbler
  • 1 tsp vanilla
  • 1 tsp cream tartar
  • 1 cup sugar 2 teacups; with enough water to moisten
  • 2 ea egg whites
  • 1/2 tsp citric acid dissolved in 1 tbsp water

Instructions

  1. Sift the flour four times, then add the cream tartar and sift again - but measure it before putting in the cream of tartar - sift the sugar and measure it.

  2. Beat the eggs to a stiff froth on a large platter; on the same platter add the sugar lightly, then the flour very gently, then the vanilla; do not stop beating until you put it in the pan to bake.

  3. Bake forty minutes in a moderate oven (350 degrees), try with a straw and if too soft let it remain a few minutes longer. Do not open the oven until the cake has been in fifteen minutes.

  4. Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife, then ice; use a pan that has never been greased. The tumbler for measuring must hold two and 1/4 gills.

  5. Icing - Take two teacups of granulated sugar, boil until clear with just enough water to moisten it. Beat the whites of two eggs to a stiff froth, and pour the boiling syrup over them. Dissolve 1/2 teaspoon of citric acid in a small tablespoon of water, and put enough in to make a pleasant tart; add a little essence of lemon.

Angel Food Cake

 

 

 

Miss Currie's Perfect Angel Food Cake

This is a very good recipe and if all directions in regard to quantity, quality and combining of material as well as directions for baking are followed, success is assured.  Use ungreased tube mold, medium size, and graded measuring cup; all measurements are level; do not pack down flour when measuring. Just fill cup lightly and level off top with knife.

Course Cake
Servings 8 people

Ingredients

  • 1 cup egg whites
  • 3/4 cup granulated sugar
  • 3/4 cup powdered sugar
  • 1 1/4 cup pastry flour
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 pinch salt

Instructions

  1. Sift sugar and flour five times separately before measuring, then combine and sift two more times, then let stand in sifter until needed.

  2. Put whites of eggs in round bowl large enough to allow for expansion in whipping; add the salt, then with a flat egg whip begin to whip with light, even strokes. When they begin to froth add the cream of tartar; whip until so stiff that if a portion is taken up on whip and reversed, then will stand up in a point.

  3. Then sift sugar and flour over evenly and with a light dipping motion fold in until all ingredients are will mixed.

  4. Fill carefully into the mold, seeing that mixture reaches the sides. Then place in a moderately hot oven and watch carefully. The cake should rise to top of mold and rise smooth and slightly rounded, without showing more than a golden tinge.

  5. If at any time the oven becomes too hot, open the oven door and let the hot air escape. This may be done at any time without danger of the cake falling, but never move the cake or jar stove when opening the door or place a kettle of cold water on stove while baking.

  6. When the cake has been in about twenty minutes the heat may be slightly increased. When done the cake will shrink slightly and to test press with finger; if cake rebounds without making hissing sound it is done. It should be a golden brown color; take from oven and invert pan until cake is cold.

  7. This process of inverting pan insures a light cake, as it cannot sag while cooling, and when ready to ice remove the slides on side of pan, dip a long flexible knife in cold water and cut cake from mold.

  8. Invert cake on a plate, rub off any loose, furry particles there on side and bottom, then ice with a liberal coating of confectioners sugar, flavored with almond and rubbed smooth with boiling water. Note the difference; use powdered sugar for cakes but confectioners sugar for icing.

Angel Food Cake

 

 

Ms. Medenhall's Angel Food Cake

The following is an excellent and practical recipe for angel food.

Course Cake
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 12 ea egg whites
  • 1 cup flour
  • 1 1/2 cups granulated sugar
  • 1 tsp cream of tartar
  • 1 tsp vanilla

Instructions

  1. Sift flour three times, measure again and return to sieve. Put cream of tartar with flour, sift and set aside.

  2. Sift sugar three times, measuring again and return to sieve.

  3. Beat whites of 12 eggs very stiff. Sift slowly into beaten eggs first the sugar, then the flour, stirring constantly. Add vanilla. Beat lightly half dozen strokes.

  4. Put into an unbuttered tin (no grease to be used at all). Bake 45 minutes in a slow oven (325 degrees). When done, invert pan over a plate, allowing air to circulate beneath and let the cake release itself from the pan.

 

 

Ms. Rohrer's Angel Food Cake

Prize winning recipe from Ms. Susie J. Rohrer in 1912

Course Cake
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 10 ea egg whites
  • 1 1/4 cup granulated sugar sifted
  • 1 cup flour
  • 1/2 tsp cream of tartar

Instructions

  1. Sift the flour four or five times, then measure and set aside one cupful.

  2. Then sift and measure the 1 1/4 cups of sugar four or five times; add a pinch of salt to the whites of the eggs and beat about half.

  3. Add cream of tartar and beat them to a very stiff froth.

  4. Stir in the sugar and flour very carefully and lightly until thoroughly mixed. Pour into smooth ungreased pan and bake in a moderate oven (350 degrees) for 45 minutes.

  5. Be careful and not jar the cake until it is "set" and do not open the oven door for 15 minutes after the cake goes in.

  6. When done, place a teacloth on the cake board, invert the cake pan over this and do not disturb until cold.

Angel Food Cake Recipes

 

Mrs. Hawk's Angel Food Cake

Prize winning recipe from Mrs. C. G. Hawk in 1912

Course Cake
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 1 1/2 cups granulated sugar measured after sifting
  • 1 cup pastry flour
  • 1 tsp cream of tartar
  • 11 ea egg whites
  • 1 tsp vanilla

Instructions

  1. One cup pastry flour, one teaspoon cream of tartar; sift together eight times, then sift flour and guard together eight times.

  2. Beat the whites of eleven eggs with a wire beater until they are dry and flaky. Pour over one teaspoon vanilla, fold in the mixture of flour and sugar.

  3. Get into a moderate oven (350 degrees) as quickly as possible and bake 40 minutes. The pan should have a chimney and little legs on top so that when turned over a current of air can pass under it. Do not grease the pan. Never try and take it out, but stand upside down till it drops of itself.

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