An angel food cake iteration.
Remember how, in the angel food cake post, we learned that the original angel food cake recipe used 11 egg whites? The three-egg cake became almost as famous, much more quickly. Part of that was its inclusion in the New Royal Cook Book (which we last visited in the post for Royal cinnamon buns.
3 tablespoons shortening
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing, page 16.
Note–This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
Three Egg Angel Cake
1 cup sugar
Mix and sift first five ingredients four times. Cool milk slightly and add very slowly, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in moderate oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Three Egg Cake
1 cup sugar
1-1/3 cup flour
1/3 tsp. salt
1 tsp. almond or lemon [extract]
1/2 tsp. cream of tartar
3 tsp. Royal baking powder
2/3 cup scalded milk
[3 egg whites, beaten]
Mix well and fold 3 egg whites. Turn into ungreased tins.
1/2 tsp. butter
2 Tbsp. hot milk
1-1/2 cup confectioner’s sugar
[1/2 tsp. vanilla]
Add 1/2 tsp. vanilla and spread.