OLD LABEL FROM AN OLD ANGEL FOOD CAKE PAN

My dear late mother truly saved everything.  Here is the label from her old aluminum angel food cake pan.  I suppose she saved it for the recipes, an orange chiffon cake and an angel food cake.  I just love finding this old stuff of hers!

The ANGEL FOOD CAKE

1 1/3 cups egg whites

1 1/3 teaspoons cream of tartar

1/4 tsp salt

1 1/2 cups sugar (sifted twice)

1 teaspoon flavoring

1 cup sifted Cake Flour

Preheat oven to 325 degrees (slow moderate)

Sift flour 3 times with 1/2 cup of the sugar.  Beat egg whites until frothy; add salt and cream of tartar, beat again until glossy and just stiff enough to hold a peak. (Overbeating whites results in dry cake.)  Sprinkle 2 tablespoons sugar at a time over surface of whites.  Gently beat and fold in.  Fold in flavoring. Sift 2 tablespoons of flour-sugar mixture at a time over egg-white mixture, folding in gently.  Repeat until all is folded in thoroughly. Cut through batter with spatula to remove air bubbles. Bake in ungreased Angel-Fluff pan 60 to 65 minutes.  Invert pan to cool.

The ORANGE CHIFFON CAKE

(Level measurements throughout!)

Preheat oven to 325 degrees (slow moderate).

Measure and sift together:

2 1/4 cups sifted Cake Flour

1 1/2 cups sugar

3 tsp. double-action baking powder

1 teaspoon salt

Make a well, and add, in order,

1/2 cup cooking oil

5 unbeaten egg yolks

grated rind of 2 oranges (2 tablespoons)

juice of 2 oranges, plus water to make 3/4 cup

Beat with spoon until smooth.

Whip until whites form very stiff peaks

1 cup egg whites (7 or 8)

1/2 teaspoon cream of tartar

Pour egg yolk mixture gradually over whipped egg whites...gently folding, just until blended. 

DO NOT STIR.

Bake in ungreased Angel-Fluff pan 65 to 70 minutes.  Invert pan to cool.