American Angel Cake

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the nicest—and lightest, when properly made—of all American cakes. But success in making it lies in the proper beating of the eggs—they should be beaten so stiffly that if 2 eggs are placed on the froth they will not sink.


  • The white of 11 eggs
  • ¼ lb. of flour
  • 10 ozs. of sugar
  • 1 teaspoon of cream of tartar
  • 1 teaspoon of vanilla, a pinch of salt.


The flour must be sifted four times, the cream of tartar then being added to it, and both sifted once more. The sugar should also be sifted four times. Beat the whites of egg very stiffly, then add the sugar and flour gradually, and lastly the vanilla essence and a pinch of salt. Turn the mixture into an ungreased Turk’s head cake tin—a tin with a tube in the middle—and bake in a moderate oven for ¾ of an hour. Test with a skewer before removing from the oven. Turn the cake upside down when done, and let it stand till cool, when the cake will fall out of the pan. When the cake is quite cold, coat with a white icing, flavoured with vanilla.