Swans Down angel food cake

1 cup sifted Swans Down cake flour 250 mL
1 cup egg whites (8-10 eggs) 250 mL
1/4 teaspoon salt 1 mL
1 teaspoon cream of tartar 5 mL
1 1/4 cups sifted granulated sugar 300 mL
3/4 teaspoon vanilla 3 mL
1/4 teaspoon almond extract 1 mL

Sift flour once onto a square of paper. Lift flour lightly into measuring cup. Measure one cup (250 mL) of flour, then level off with spatula. Sift flour onto the paper and then pour back into the sifter, repeat four times. Sift sugar once to ensure fineness.

Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar, carefully, two tablespoons at a time, until all is used. Fold in flavouring. Then sift small amount of flour over mixture and fold in carefully; continue until all is used.

Pour batter into ungreased angel food pan. Cut through batter with a knife to remove air bubbles. Bake in slow oven at least one hour. Begin at 275 F (140 C), and after 30 minutes increase heat to 325 F (160 C) and bake 30 minutes longer. Remove from oven when no dough adheres to cake tester. Invert for one hour, or until cold.
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PRIZE COCONUT CAKE

1 3/4 cup sifted Swans Down cake flour
2 1/4 tsp. Calument baking powder
3/4 tsp. salt
2 eggs
1/2 cup butter or margarine
1 cup plus 2 tbsp. sugar
2/3 cup milk
1 tsp. vanilla
2/3 cup Baker's fine grated or Angel
Flake coconut

Measure sifted flour, baking powder, and salt together. Cream butter. Gradually add sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating after each addition until smooth. Stir in vanilla and coconut. Pour batter into 2 (8 inch) layer pans, lined on bottoms with wax paper. Bake in moderate oven (350 degrees) for 30 to 35 minutes. Cool in pan 10 minutes, then remove from pans and finish cooling on racks.

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COCONUT LAYER CAKE

2 cups sifted Swans Down cake flour
2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 cup butter or shortening
1 cup sugar
3 egg yolks, well beaten
1/3 cup milk
3 egg whites, stiffly beaten
1 tsp. vanilla
1 can coconut

Sift flour once; measure; add baking powder and salt; sift together 3 times. Cream butter thoroughly and add sugar gradually; cream together until light and fluffy. Add egg yolks; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla and fold in beaten egg whites.

Bake in 2 (9") pans in moderate oven, 375 degrees, for 25 to 30 minutes. Spread Seven Minute Frosting over cake and sprinkle with coconut.
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WHITE COCONUT CAKE

2 1/2 cups sifted Swans Down cake flour
3 tsp. baking powder
1 tsp. salt
1 1/4 cups sugar
2/3 cup shortening
1 cup milk
1 1/2 tsp. vanilla

ORANGE FILLING:
1 cup orange juice
3 tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
2/3 cup sugar
1/4 cup cold water
1 tsp. butter
1/4 tsp. grated orange rind

SNOW FROSTING:
1 egg white, unbeaten
Dash of salt
1 tsp. light corn syrup
3/4 cup sugar
3 tbsp. water
1/2 tsp. vanilla

Have ready 5 egg whites, beaten to meringue with 1/2 cup sugar and 1 cup Angel Flake coconut. Sift shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened. Beat 2 minutes. Add meringue mixture and beat 1 minute longer. Count only actual beating time. Turn batter into pans. Bake in moderate 350 degree oven for 35 minutes or until done. Spread Orange Filling between layers and Snow Frosting on top and sides of cake. Heat orange juice and 1/3 cup of the sugar in saucepan until sugar is dissolved, stirring constantly. Add cornstarch, blending with the cold water and continue cooking and stirring until clear. Remove from heat. Add remaining sugar, then add remaining ingredients. Blend. Cool before spreading between layers. Combine egg white, sugar, salt, water and corn syrup in top of double boiler. Beat with rotary beater or electric mixer until frosting will stand up in stiff peaks. Remove from heat. Add vanilla and beat until thick enough to spread.