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Basic Egg Substitute
BASIC EGG SUBSTITUTE THE TAMPA TRIBUNE
2 large egg whites
1 teaspoon safflower or corn oil
2 drops yellow food coloring, optional
Mix ingredients in a blender or shaker jar
until frothy. Use in place of 1 whole egg.
Makes ¼ cup.
NOTE:Fresh, cold eggs separate most easily.
Crack the shell gently on a hard surface. Wor
king over a bowl, gently split the shell in half
and pass the yolk from one half to the other
until all the white has fallen into the bowl
and only the yolk remains. Transfer the yolk
Card 1 Back:
to another bowl.
STORAGE INSTRUCTIONS: The recipe can be in-
creased as needed. Refrigerate in an airtight
container for four or five days; shake before
using. For longer storage, freeze individual
portion in ice cube trays; pop out and store in
freezer bags for 2-3 weeks. Thaw overnight
in the refrigerator.
---
# Basic Egg Substitute
*The Tampa Tribune*
*Makes 1/4 cup (equivalent to 1 whole egg)*
## Ingredients
- 2 large egg whites
- 1 tsp safflower or corn oil
- 2 drops yellow food coloring (optional)
## Instructions
1. Mix ingredients in a blender or shaker jar until frothy.
2. Use in place of 1 whole egg.
### Egg Separation Technique
3. **NOTE:** Fresh, cold eggs separate most easily. Crack the shell gently on a hard surface.
4. Working over a bowl, gently split the shell in half and pass the yolk from one half to the other until all the white has fallen into the bowl and only the yolk remains.
5. Transfer the yolk to another bowl.
### Storage Instructions
6. The recipe can be increased as needed.
7. Refrigerate in an airtight container for four or five days; shake before using.
8. For longer storage, freeze individual portions in ice cube trays; pop out and store in freezer bags for 2–3 weeks. Thaw overnight in the refrigerator. -
Angel Food Supreme
Card 1 Front:
ANGEL FOOD SUPREME THE ORLANDO SENTINEL
1 cup Softasilk cake flour
¼ cup plus 2 TB. sugar
12 egg whit es (1½ cups)
1½ tsp. cream of tartar
¼ teaspoon salt
3/4 cup sugar
1½ teaspoons vanilla
½ teaspoon almond extract
Heat oven to 375 degrees. Stir together
flour and first amount of sugar. Set aside.
In large mixer bowl, beat egg whites, cream
of tartar and salt until foamy. Add second
amount of sugar, 2 TB. at a time, beating on
Card 1 Back:
high speed until meringue holds stiff peaks.
Gently fold in flavorings. Sprinkle four-sugar
mixture, ¼ cup at a time over meringue, folding
in gently just until flour mixture disappears.
Push batter into an ungreased 10x4" tube pan.
Gently cut through batter.
Bake 30-35 minutes or until top springs back
when touched lightly with finger. Invert tube
pan on funnel; let hang until cake is completely
cool.
Makes 16 servings.
TEST KITCHEN NOTES: If desired top cake with
favorite glaze, whipped cream, or most beautiful
berries. This recipe was included in a compre-
hensive but aging copy of Betty Crocker's Cook-
book. Calories-76; fat-0g; carbohydrates-15.9g;
cholesterol-0; sod ium 73-milligrams
---
# Angel Food Supreme
*The Orlando Sentinel*
*Makes 16 servings*
## Ingredients
- 1 cup Softasilk cake flour
- 1/4 cup plus 2 Tbsp sugar
- 12 egg whites (1 1/2 cups)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
## Instructions
1. Heat oven to 375°F.
2. Stir together flour and first amount of sugar (1/4 cup plus 2 Tbsp). Set aside.
3. In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
4. Add second amount of sugar (3/4 cup), 2 Tbsp at a time, beating on high speed until meringue holds stiff peaks.
5. Gently fold in flavorings (vanilla and almond extract).
6. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour mixture disappears.
7. Push batter into an ungreased 10x4" tube pan. Gently cut through batter.
8. Bake 30–35 minutes or until top springs back when touched lightly with finger.
9. Invert tube pan on funnel; let hang until cake is completely cool. -
Lemon Sponge Pie
Cake Lemon Pie
1 C sugar
5 T. flour
juice and grated rind of
1 lemon or 1 tsp extract
2 eggs (yolks unbeaten
2 T. melted butter
1 C milk
stir altogether (last) 2 egg
whites beaten stiff and
Back:
fold into mixture &
pour into unbaked crust.
---
# Lemon Sponge Pie
*(Original card title: "Cake Lemon Pie")*
## Ingredients
### Filling
- 1 cup sugar
- 5 Tbsp flour
- Juice and grated rind of 1 lemon (or 1 tsp lemon extract)
- 2 egg yolks, unbeaten
- 2 Tbsp melted butter
- 1 cup milk
### Meringue Fold-In
- 2 egg whites, beaten stiff
### Crust
- 1 unbaked 9" pie crust
## Instructions
1. Preheat oven to 350°F.
2. Combine sugar and flour in a large bowl.
3. Add lemon juice, lemon zest, unbeaten egg yolks, melted butter, and milk. Stir until well combined and smooth.
4. In a separate bowl, beat egg whites to stiff peaks.
5. Gently fold beaten egg whites into the lemon mixture until just incorporated — do not deflate.
6. Pour filling into an unbaked pie crust.
7. Bake at 350°F for 35 to 40 minutes until the top is golden and the center is just set with a slight wobble.
8. Cool completely before slicing — the two layers set as the pie cools.
## Editor's Notes
- **"Cake Lemon Pie"** is the verbatim title on the original card and a legitimate period recipe category. Renamed "Lemon Sponge Pie" for searchability — the most widely recognized period name for this specific technique and ingredient profile.
- **Self-separating technique:** This pie is intentionally self-separating — the loose batter with folded egg whites divides during baking into two distinct layers: a dense lemon custard on the bottom and a light sponge cake layer on top. The "cake" in the original title refers to this upper layer. Same principle as the Impossible Coconut Pie elsewhere in this collection, but older and achieved without Bisquick. -
Feather Weight White Cake
Feather weight white cake
1/2 cup spry 2 teaspin baking powder
1 " sugar 1/2 salt.
2/3 " milk. 3 egg whites
2 " flour. 1 t vanilla.
cream as usual. fold in the egg whites
whiped stiff. two round layer pans. bake at
350 oven. about 25 minutes put together
and cover with plain white icing. decorate with
silver candies and french cream.
Back: blank
---
# Feather Weight White Cake
## Ingredients
- 1/2 cup shortening (Spry or Crisco)
- 1 cup sugar
- 2/3 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 egg whites, whipped stiff
- 1 tsp vanilla
## Instructions
1. Cream shortening and sugar as usual.
2. Add milk, flour, baking powder, and salt; mix together.
3. Add vanilla.
4. Fold in the egg whites, whipped stiff.
5. Pour into two round layer pans.
6. Bake at 350° for about 25 minutes.
7. Put layers together and cover with plain white icing.
8. Decorate with silver candies and French cream.