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Vintage Swans Down Cake Flour magazine advertisement featuring Angel Food and Gold Cake recipes beneath a decorative headline.

Swans Down Angel Food

Course Dessert
Cuisine American
Author Swans Down

Ingredients

  • 1 cup sifted Swans Down Cake Flour
  • 1 cup egg whites (8-10 eggs)
  • 1/4 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1 1/4 cups sifted fine granulated sugar
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon almond extract

Directions

  • Sift flour once, measure and sift flour four more times. Beat egg whites and salt on large platter with flat wire whip When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar, two tablespoons at a time. Fold in flour the same way, then flavoring. Pour batter into ungreased Angel food pan and bake at least one house in very slow oven. Begin at 275 degrees F. and after 30 minutes increase heat slightly (325 degrees F.) Remove from oven and invert pan for one hour, or until cold.