Here is page 4 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.
It can be made in either a 9 or a 10-inch tube pan, in layers or as a jelly roll. A few serving suggestions are on the next page, but you’ll soon be thinking of many more.
BAKE at 350° F. for 40 to 50 minutes. MAKES 10-inch tube cake. Eggs should be at room temperature.
Sift together . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
1 cup sugar
1/2 teaspoon double-acting baking powder into small mixer bowl.
Meaure . . . 3/4 cup egg whites (6 medium)
1/2 teaspoon salt and
1 teaspoon cream of tartar into large bowl.
Beat with electric mixer at high speed until very soft mounds begin to form.*
Beat . . . 1/2 cup additional sugar into egg whites, a tablespoon at a time; continue beating until very stiff, straight peaks are formed when beater is raised. Do not underbeat.
Combine . . . 1/2 cup egg yolks (6 medium)
1/4 cup cold water
1 teaspoon vanilla
1 teaspoon lemon or almond extract
Blend . . . egg yolk mixture into dry ingredients. Beat at medium speed for 1 minute.*
Fold . . . egg yolk mixture (1/4 at a time) into stiffly beaten egg whites with wire whip or spatula. Fold gently until egg whites are completely blended. Do not stir.
Pour . . . into ungreased 10-inch tube pan. Cut gently through batter to remove air pockets.
Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Invert immediately; cool in pan at least 1 hour.
*TO MAKE CAKE BY HAND beat egg whites with rotary beater or wire whip. Beat egg yolk mixture 150 strokes.