With some practical Angel Cake wisdom.
From the July 21, 1912 edition of the Atlanta Constitution:
By Jane Eddington
AM has recently asked for a recipe for angel cake. There is but one angel cake forumula, the old one of eleven eggs, but many fractions of this are printed and the lowest fractional part is the best one for an amateur to follow for the reason that sucess is more sure–it is much easier to bake–with the smaller quantity, asin jelly making, and if the cake is spoiled the loss or waste of the best of food materials is not so great.
No cook who has not learned what a cake even is should, however, try to make angel cake. This, of all cakes in the world, requires the most careful baking.
Four-Egg Angel Cake–The whites of four eggs, a large half cup of sugar, a scant half cup of flour, a pinch of salt, one-half a teaspoon of cream of tartar, one-half a teaspoon of flavoring. This will just fill a turkshead pan holding a quart and a half of water, brimming full. These angel cake tins must always have the central tube and be used without greasing, for no other purpose. Bake from twenty-five to thirty minutes. Have the flour and sugar sifted and everything ready before beginning to beat the eggs.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Angel Food Cake
Whites of 11 eggs
1-1/2 cups sugar
1 cup flour
1 tsp. cream of tartar
Beat eggs stiff. Add cream of tartar while beating.
Sift sugar and flour together. Cut and fold the egg whites. Place in an ungreased pan and place in a cool oven and gradually raise the temperature. Bake one hour.