Here is page 11 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 Cake

This is our favorite recipe for angel food. And sometime try the flavor variations. They’re mighty popular in our test kitchen.

BAKE at 350° F. for 40 to 50 minutes.
MAKES 10-inch tube cake.
Egg whites should be at room temperature.

Sift together 1 cup sifted Pillsbury Sno Sheen Cake Flour
three times . . 3/4 cup sifted sugar
Beat . . . 1 1/2 cups egg whites (10 to 12 medium) with
1/4 teaspoon salt and
1 1/2 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 1/2 teaspoons vanilla
1/2 teaspoon almond extract

Sift in . . . dry ingredients, 2 tablespoons at a time, folding carefully but thoroughly.

Pour . . . into ungreased 10-inch tube pan.

Bake . .. . in moderate oven (350° F.) 40 o 50 minutes.
Cool in inverted pan for 1 hour.

CHOCOLATE ANGEL FOOD CAKE

Prepare Angel Food Cake, substituting cocoa for 1/4 cup flour.
Sift the cocoa with the flour and sugar. Omit almond extract.

BROWN SUGAR ANGEL FOOD CAKE

Prepare Angel Food Cake, substituting firmly packed brown sugar for second addition of sugar. Omit almond extract.

SPICE ANGEL FOOD CAKE

Prepare Angel Food Cake, sifting 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/4 teaspoon cloves with flour and sugar. Omit almond extract.