Angel Cake. Mrs. C. C. Stoltz. Recipe

Angel Cake is a classic and timeless dessert that is known for its light and airy texture. It is a cake that is made primarily with egg whites, giving it a beautiful white color and a delicate flavor. The origins of Angel Cake can be traced back to the late 19th century in the United States. It is believed to have been created by a baker named Mrs. C. C. Stoltz, who wanted to create a cake that was lighter and less rich than traditional butter cakes.

To make Mrs. C. C. Stoltz's Angel Cake, you will need the following ingredients:

- Whites of nine large or ten small fresh eggs
- 1 ¼ cups of sifted granulated sugar
- 1 cup of sifted flour
- ½ teaspoon of cream of tartar
- A pinch of salt

Before you begin, make sure that you have all of your ingredients measured and prepared. Preheat your oven to a moderate temperature.

Start by separating the egg whites from the yolks. You will only need the egg whites for this recipe, so set aside the yolks for another use. It's important to use fresh eggs for this recipe as they will give you the best results.

In a clean and dry mixing bowl, add the egg whites and a pinch of salt. This will help to stabilize the egg whites and make them easier to whip. Using an electric mixer or a whisk, beat the egg whites on medium speed until they become frothy.

Once the egg whites are frothy, add the cream of tartar. This ingredient helps to stabilize the egg whites and give the cake its light and airy texture. Continue to beat the egg whites on high speed until they become very, very stiff. You should be able to turn the bowl upside down without the egg whites falling out.

Next, it's time to add the sugar and flour to the whipped egg whites. Sift the flour four or five times to ensure that it is light and free from lumps. Measure out one cup of the sifted flour and set it aside.

In a separate bowl, sift and measure 1 ¼ cups of granulated sugar. Gradually add the sifted sugar to the whipped egg whites, folding it in gently. It's important to be gentle when folding in the sugar to avoid deflating the egg whites.

Once the sugar has been incorporated, gently fold in the sifted flour. Be careful not to overmix the batter as this can also cause the egg whites to deflate.

Pour the batter into an ungreased angel food cake pan, spreading it evenly. The pan should not be greased, as the cake needs to cling to the sides of the pan to rise properly.

Place the pan in the preheated oven and bake for approximately 35 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Once the cake is done baking, remove it from the oven and immediately invert the pan onto a cooling rack. This will prevent the cake from collapsing while it cools. Allow the cake to cool completely in the pan before removing it.

To remove the cake from the pan, run a knife around the edges to loosen it. Gently shake the pan to release the cake, and then transfer it to a serving plate.

Angel Cake is delicious on its own, but you can also serve it with fresh berries and whipped cream for a delightful and refreshing dessert. It can be enjoyed as a light and elegant treat for special occasions or as a sweet indulgence for any day of the week.

Fun fact: Angel Cake gets its name from its light and airy texture, which is said to be as light as the feathers of an angel.

Similar recipe dishes to Angel Cake include Chiffon Cake and Sponge Cake. Chiffon Cake is also made with beaten egg whites but includes the addition of oil, giving it a moist and tender crumb. Sponge Cake, on the other hand, is made with whole eggs and has a slightly denser texture than Angel Cake. All three cakes are beloved for their lightness and versatility in pairing with various flavors and toppings.