CookEat Recipe
Angel Cake
Small airy white egg-foam cake cut into six pieces. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0369. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use clean egg-white equipment and bake until centre of egg-containing cake reaches at least 74°C; historical twenty minutes and colour cannot alone establish safety. Serve on clean dish rather than folded napkin contact. Limites : Pan dimensions, foam stability, baked volume and actual time to 74°C are unmeasured. Six equal cut pieces are a source division, not six cakes or proven diners.
Method
Steps
Step 1
Beat six egg whites to stiff froth. Gently mix in measured powdered sugar and flour; finish mixing for the printed one minute.
Step 2
Transfer to a lightly buttered plain round oven-safe cake pan and bake in a moderate oven for the printed twenty-minute guide, continuing until egg-containing centre measures at least 74°C.
Step 3
Cool fully, cut into six equal pieces and serve on a clean dish.
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