…and it’s Fight Back Friday!
I am the fortunate recipient of my Great-Grandmother’s recipes. I wish they were organized. I wish I knew where they all were. Man, I wish that.
Her name was Lora Opal Gatton, she was born March 15, 1889 in Fayetteville, Arkansas. She married my great-grandfather Carl Leslie White on April 10, 1910 in Verona, Missouri.
And she was a GREAT cook. In fact, she was a professional cook. My great-grandfather was a dairyman and farmer.
They were famous for the meals at their home – after they moved to California in the 1930’s – often shared out of doors, by lantern light, in the garden. I remember Grammy (their daughter-in-law, my maternal Grandmother) telling me that famous people sometimes shared the dinner table in their home – and all were treated alike – just like family.
I wish I’d known her. She died a couple of months before my Mom turned 16. Mom talked of her often – very fondly – and mentioned more than once how much Laura and I would have hit it off.
One day, not too long ago, as I was going through some old boxes that I’d stashed into storage, I ran across this recipe for Yellow Angel Food Cake. It has – in my Mom’s flawless script – GG’s recipe notated on the corner. That means it came from Laura, my great-grandmother.
But I gotta tell you. This cake goes against EVERYTHING I learned in baking school about angel food cakes. But you know what? It works. And it’s fabulous.
Go ahead – give it a whirl. I know – not as much detail as we are used to – but this is exactly as she wrote it.
|1 1/4 cups||Granulated sugar|
|1 cup||Cake flour|
|1 tablespoon||Cream of tartar|
|1/4 teaspoon||Orange extract|
|1/4 teaspoon||Lemon extract|
|1/4 teaspoon||Almond extract|
|1/4 teaspoon||Vanilla extract|
Preheat oven to 275° F.
- Beat egg whites and salt until foamy, then add cream of tartar and continue beating until stiff peaks form, but not until dry.
- In a separate bowl, beat the egg yolks until light and fluffy.
- Fold in sugar, then flavorings.
- Fold in the flour first, and then the well-beaten egg yolks.
- Pour batter into an ungreased angel food cake pan. Bake at 275°
- When the cake is done, cool by allowing to stand in inverted pan until thoroughly cold. Remove from pan and enjoy!
A delightful dessert may be made by carefully cutting out the center of the cake leaving the bottom, sides, and tube intact. This leaves a trough of the cake to be filled as follows:
1/2 pint whipped cream, whipped
1 cup canned apricot pulp, carefully drained
Break all the removed sections of the cake into small pieces. Combine the cake pieces and apricot pulp and add sugar if desired, frost with whipped cream. Allow to stand in the refrigerator until well chilled.
*This is one of my Great-Grandmother’s recipes. The notation above was in her penmanship.