Tuesday, May 22, 2012
OLD LABEL FROM AN OLD ANGEL FOOD CAKE PAN
My dear late mother truly saved everything. Here is the label from her old aluminum angel food cake pan. I suppose she saved it for the recipes, an orange chiffon cake and an angel food cake. I just love finding this old stuff of hers!
The ANGEL FOOD CAKE
1 1/3 cups egg whites
1 1/3 teaspoons cream of tartar
1/4 tsp salt
1 1/2 cups sugar (sifted twice)
1 teaspoon flavoring
1 cup sifted Cake Flour
Preheat oven to 325 degrees (slow moderate)
Sift flour 3 times with 1/2 cup of the sugar. Beat egg whites until frothy; add salt and cream of tartar, beat again until glossy and just stiff enough to hold a peak. (Overbeating whites results in dry cake.) Sprinkle 2 tablespoons sugar at time over surface of whites. Gently beat and fold in. Fold in flavoring. Sift 2 tablespoons of flour-sugar mixture at a time over egg-white mixture, folding in gently. Repeat until all is folded in thoroughly. Cut through batter with spatula to remove air bubbles. Bake in ungreased Angel-Fluff pan 60 to 65 minutes. Invert pan to cool.
The ORANGE CHIFFON CAKE
(Level measurements throughout!)
Preheat oven to 325 degrees (slow moderate).
Measure and sift together:
2 1/4 cups sifted Cake Flour
1 1/2 cups sugar
3 tsp. double-action baking powder
1 teaspoon salt
Make a well, and add, in order,
1/2 cup cooking oil
5 unbeaten egg yolks
grated rind of 2 oranges (2 tablespoons)
juice of 2 oranges, plus water to make 3/4 cup
Beat with spoon until smooth.
Whip until whites form very stiff peaks
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Pour egg yolk mixture gradually over whipped egg whites...gently folding, just until blended.
DO NOT STIR.
Bake in ungreased Angel-Fluff pan 65 to 70 minutes. Invert pan to cool.