1 c Cake flour
1 1/4 c Sugar
1/4 ts Salt
1 c Egg white
1 ts Cream of tartar
1 ts Vanilla
1/4 ts Almond extract
-BOILED ICING-
1 1/2 c Sugar
1/4 ts Cream of tartar
3/4 c ;water
1/4 ts Salt
3 Egg white
1 ts Vanilla
1/4 ts Almond extract
Sift flour once, measure and sift four more times. Measure sugar and sift
or roll if coarse. Add salt to egg whites and beat until foamy; add cream
of tartar and continue beating until stiff but not dry. Fold in the sugar,
one tablespoon at a time, then the flour in the same manner. Add
flavorings. Bake in an angel cake (tube) pan in a 275 F. oven for 30
minutes, then increase the heat to 300 F. after the cake has risen to its
full height, and bake 15 minutes longer or until the cake shrinks slightly
and is well browned. Remove from oven and invert pan until cake is cold.
Remove from pan and ice if desired. The cake in the illustration is iced
with Boiled Icing tinted yellow, and settled in a nest of coconut tinted
green. The breen leaves are mode with green icing. The flowers are cut
from marshmallows, and tinted with violet coloring.
Boiled icing: Mix sugar, cream of tartar and water and cook over low heat
until syrup spins a thread (240 F). Meanwhile, add salt to egg whites and
beat with a flat beater until stiff. Pour syrup in a thin stream over the
egg whites; add flavorings. Beat until the right consistency to spread.
How to Make Cakes, 1936
from *Cakes Men Like*
by Benjamin Darling
From
Yields
12 Servings