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Angel Cake

This recipe is in categories Interwar Years, Baking, Desserts, Party food,
About this recipe:
Difficulty: not rated
Comments: You need to take care that you do not under or over beat the ingredients and you need to allow the cake to cool properly before removing from the tin.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Number of servings: 1 Cake (8-10 people)
Serving suggestions: Serve on a plate with summer fruits
This is a vegetarian recipe

In the 1920 and 30's, the cake was very popular. In the 1920s, many were very rich and sugary. By the 1930s, cakes were no longer thought to be too rich to eat every day. People were looking more at the balance of the ingredients. This Angel cake is fat free.

The cake originated in America amongst European immigrants.  Homemade noodles and pasta were everyday foods and used a lot of egg yolks, this recipe uses the whites so they don't go to waste.


Making and cooking it
  1. Preheat oven to 375°F/190°C/Gas 5
  2. Sift icing sugar in a small bowl 
  3. Sift flour on top and stir until evenly mixed. Set aside
  4. Put the egg whites, cream of tartar, vanilla extract, almond extract and salt into a large bowl.  Whisk with an electric whisk until stiff peaks form
  5. Gradually whisk in the sugar, a little at a time, to the egg whites
  6. Continue whisking until smooth and glossy, stiff peaks will form again
  7. Fold the flour and icing sugar mixture, a quarter at a time, into the egg white mix.  Use a metal spoon and be gentle, you want to keep all that air in the mixture
  8. Pour the batter into an ungreased 8 inch/20 cm ring tin and use a knife to cut through the mixture to break up any big air bubbles
  9. Bake for about 45 minutes, or until the cake is golden brown and springs back to the touch
  10. Leave to cool (DO NOT try to remove until cool)
  11. When cake is cold, remove from tin, sprinkle with icing sugar and serve