Butterscotch Brownies

About 16 Thin 2¼ Inch Square

This is a family favourite which is easily made:

1. Pre-heat oven to 350˚

2. Melt in a saucepan: ¼ cup butter
Stir into it until dissolved: 1 cup brown sugar
Cool these ingredients slightly.

3. Beat well in:
1 egg and 1 teaspoon vanilla

4 Sift, then measure: ½ cup all-purpose flour
Resift it with: 1 teaspoon double acting baking powder
½ teaspoon salt – Stir these ingredients into the butter mixture.

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ABOUT CAKES IN A MIXER — Preparation

Angel cake has, is the cake that intimidate the housewife, who rarely know the exact age of the eggs she should use or the precise blend of the flour.

The main risers in angel cake are air and steam; hence the egg white volume is most important. The eggs should be 3 days old and about 60° to 70° and should be separated just before use. These are preferable to leftover egg white. Divide the beating time into 4 quarters. During the first quarter, beat the egg white gently, until foamy. Add salt, cream of tartar and liquid flavouring. Making sure that the cream of tartar has been in a closely covered container. It should be added midway during the first quarter of the beating which controls both the stabilizing of the foam and also the whiteness of the cake. Then end the first quarter of the beating with an increasing speed and gradually add, while still continuing to beat at high speed, ¾ of granulated fruit sugar is called for in the recipe.
Place the pan on a rack, in the lower third of the oven. When the cake is done, reverse the pan, when you remove it from the oven. Use an inverted funnel to rest the pan on, if the tube is not high enough to keep the cake above the surface of the table. Let the cake hang for about 1½ hours until it is thoroughly set. Be sure to remove it from the pan before storing. Do not cut a fresh angel or sponge cake with a knife, but use a divider such as 2 forks inserted back to back to pry the cake gently apart. If you want to make an angel cake for a roll, use ½ the recipe for a 10½ x 15½-inch pan. Grease the bottom of the pan.

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ANGEL CAKE

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COCOA ANGEL CAKE

This is a incredibly delicate recipe.
A 9-inch tube pan

Preheat oven to 350°

Start with by sifting ¾ cup cake flour.
Resift 5 times with ¼ cup cocoa and ¼ cup sugar
Sift separately: 1 cup sugar

Place on a large platter and whip until foamy: 1¼ cups egg whites: 10 to 12 egg whites.

Add: 1 teaspoon cream of tartar

Whip until stiff, but not dry. Fold in the sifted sugar, 1tbsp at a time.

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