This is the second of these old Igleheart’s cookbooks from the 1920s I’m posting from and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been and I find that rather pleasant in our modern world of constant change – Ted
1/2 cup sifted Swans Down Cake Flour
for white part
2/3 cup sifted Swans Down Cake Flour,
for yellow part
1 1/4 cups egg whites (9 to 11 eggs)
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup and 2 tablespoons sifted sugar
1/2 teaspoon vanilla, for white part
1/2 teaspoon orange extract,for yellow part
4 egg yolks beaten light
Sift ﬂour once, measure, and sift four more times. Beat egg whites on large platter until foamy. Add salt and cream of tartar, and continue beating until they hold up in peaks. Fold in sugar gradually and divide mixture into two parts.
To one part fold in 1/2 cup ﬂour and vanilla. To the other, fold in egg yolks, 2/3 cup ﬂour, and 1/2 teaspoon orange extract. Put by teaspoons into ungreased Angel Food pan, alternating yellow and white mixtures. Bake in slow oven (325° F.) 60 to 70 minutes. Invert pan until cake is cold, then remove.