AmericanDessertCake
Angel Food Cake (Sarah Knopp)
A dessert cake recipe from Sarah Knopp (Choteau).
Synced from myBrain/food_and_recipes/transcribed/Angel Food Cake (Sarah Knopp).md
Cook time60 to 70 min
Servings1 tube cake
Serving size1 slice
Effortweeknight
Oven275-325°F
01
Ingredients
- 1 1/2 cups egg whites
- 1/2 tsp. salt
- 1 tsp. cream of tartar
- 1 cup flour
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1/2 tsp. cream of tartar
02
Directions
- 1
Whip the egg whites and salt until frothy. Add one tsp. cream of tartar. Whip stiff but not dry. Sift the flour, sugars and (1/2 tsp.) cream of tartar. Sift these ingredients six times. Add to the beaten egg whites, folding gently. Bake in an ungreased angel cake pan at 275 degrees for 30 minutes, then increase the temperature to 325 degrees and bake another 30–40 minutes. Invert the pan until the cake is cooled.
03
Transcription notes
- Printed heritage cookbook page, clean type, high confidence. Note the two-stage bake temperature. Ovens assumed °F. ---
Source details
- Attribution
- Sarah Knopp (Choteau)
- Origin
- Choteau, Montana, 1895
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 49 of 218
- Transcribed
- 2026-07-27
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