Archangel Cake

Gateau d’Archange ou Gateau de l’Ange Gabriel

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Butter
  • 2 Cupfuls of Sifted Flour
  • A Cupful of White Pulverized Sugar
  • The Whites of 8 Eggs
  • A Teaspoonful of Lemon Extract
  • ¼ Teaspoonful of Salt
  • A Teaspoonful of Baking Powder


Beat the whites of the eggs to a stiff froth. Add the baking powder and salt to the flour, and sift it three times. Sift the sugar three times. Beat the butter which has been well washed, to a cream with the sugar. Then gradually add the flour, beating all the while, and the flavoring Extract. Lastly, add the whites, which must be very stiff. Mix all thoroughly and bake for half an hour in a moderately quick oven. Use a Turk’s head tin.