Here is page 12 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.
You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.
Angel Food Swirl
BAKE at 325° F. for 50 to 60 minutes. MAKES 9-inch tube cake.
Egg whites should be at room temperature.
Sift together 3/4 cup sifted Pillsbury Sno Sheen Cake Flour
three times . . . 1/2 cup sifted sugar
Beat . . . 1 1/4 cups egg whites (9 to 11 medium) with
1/4 teaspoon salt and
1 1/4 teaspoons cream of tartar until very foamy.
Sprinkle . . . 3/4 cup additional sugar, 2 tablespoons at a time, over egg whites. Beat well after each addition. Continue beating until stiff, straight peaks form when beater is raised.
Add . . . 1 teaspoon vanilla
1/4 teaspoon almond extract
Sift in . . . dry ingredients gradually, folding carefully but thoroughly.
Divide . . . batter in half.
Sift together . . 2 tablespoons Pillsbury Sno Sheen Cake Flour
2 tablespoons sugar; fold into half of batter.
Sift together . . . 3 tablespoons cocoa
2 tablespoons sugar; fold into remaining batter.
Pour . . . light and dark batters alternately into ungreased 9-inch tube pan.
Bake . . in slow oven (325° F.) 50 to 60 minutes.
Cool in inverted pan for 1 hour.