Recipe: Swans Down Cake Flour Angel Food Cake (1930's)

SWANS DOWN CAKE FLOUR ANGEL FOOD CAKE

1 cup sifted Swans Down Cake Flour
1/4 teaspoon salt
1 1/4 cups sifted granulated sugar
1 cup egg whites
1 teaspoon cream of tartar
3/4 teaspoon vanilla
1/4 teaspoon almond extract

Sift flour once, measure, and sift four more times; set aside.

Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time, until all is used. Fold in flavoring.

Then sift small amount of flour over mixture and fold in carefully; continue until all is used.Pour batter into ungreased angel food pan.

Bake in slow oven at least one hour (begin at 275 degrees F and after 30 minutes increase heat slightly to 325 degrees F) and bake 30 minutes longer. Remove from oven and invert pan for one hour, or until cold.

Source: Swans Down Cake Flour - 1934 newspaper ad.