55 FAVORITE Ann Pillsbury Cake RecipesHere is page 13 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.

Gold and Silver Daffodil Cake

Page 13 - Gold and Silver Daffodil Cake - Click To View LargeSuch a pretty cake! Yellow batter is marbled with white to make a delicate angel-sponge cake combination.

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 1/4 cups egg whites (9 to 11 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.

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

Divide . . . batter in half.

Beat . . . 4 egg yolks until thick and lemon colored.

Blend in . . . 3 tablespoons sugar
3 tablespoons Pillsbury Sno Sheen Cake Flour
1/4 teaspoon orange extract. Fold into half of batter.

Blend . . . 1/2 teaspoon vanilla into remaining batter.

Pour . . . yellow and white batters alternately into ungreased 10-inch tube pan.

Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Cool in inverted pan for 1 hour. Serve plain, or frost with quick vanilla icing, page 48.

The 2 Week Diet

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