Evening star., 1934-04-27

w YHAT is a good angel food
A ! cake? There Is nothing
wv better than the best, but
w perhaps nothing poorer
than an unsuccessful angel
cake. 1t used to be very much mat
ter Of luck as to results ever with ex-
perienced cake bakers just how the
cake would turn out. We now, how
ever, know a great deal more about
those two important points-the pro-
portion of ingredients and the method
Of mixing.
To get the most accurate results 1t
has been found that measuring the
egg whites is best. To make one cup
Of egg whites We usually need eight
eggs, although, If the eggs are small,
We may add an extra one. One cup
of granulated sugar, which should be
fine, has proved to be the best proper
ton. As far as -four is concerned
there may be a variation; not less
than three-quarters of cup and not
more than one cup Of pastry or cake
-four should be used. A small amount
of -four may give a more tender cake.
but the use of one cup of -four Is the
accepted amount.
Let me make the point, however, II
you have been using one and one
quarter cupfuls Of sugar and you like
the extra crustiness this amount pro-
vides, do not think that you must
change your recipe. The same thing
is true if you have been successful
with three quarters Of cupful Of
flour. find, however, that most peo-
pie can make good cake through the
use Of the standard recipe here
printed.
Now for the method of mixing
First Of all, the eggs are beaten. I
have good success when use a ro-
tary beater. although some methods
suggest the use. of fiat wire whisk.
beat the eggs until they are foamy
and then add the cream Of tartar, and
continue beating until they will hold
their shape, but not until they are
so dry that. as old cook books say. you
can turn the bowl upside down. I
then fold in the sugar gently and
gradually, add havoring and then sift
and fold in the flour which has pre-
viously been sifted four times after 1t
has been measured.
Now about the angel food pan. I
find that tube pan Is best. It need
not be creased, although it may be,
If you like the flavor Of butter with
your cake. For this reason grease
the pan for sponge cake.
About the baking. have satisfac-
tory results when use an oven tenn
perature Of 325 and bake the cake for
one hour. However, If you have been
successful starting with a slower oven
of 275 for one-half hour and increas-
ing the heat to 325 for the last half
hour, do not change your procedure.
After your cake has come out of
the oven, turn it upside down and let
it come out Of the pan when ready.
Do not try to hurry it out, even II It
takes an hour to loosen from the
sides of the pan. OF course. a pan
which has been creased will give up
the cake sooner.
have had several requests for
recipes Of chocolate angel food. II
you want the chocolate flavor, use
one-half cupful Of cocoa instead Of
one-quarter cupful Of flour. Your cake
will probably not be quite as light as
white angel food.
A real sponge cake can be made by
changing only one Of the angel food
ingredients. Instead Of one cupful Of
egg whites. we use five egg yolks and
five egg whites. The sugar is added
to the beaten egg whites. The well
beaten egg yolks are added and the
other ingredients follow as they do in