I was curious about the name of this Angel Food Cake, so of course I researched it. In John Bunyan’s “The Pilgrim’s Progress”, Beulah is the promised land or Israel. “…Thou shalt be called Hephzibah, and thy land Beulah” (Isa. 62.4) is the basis for a hymn “Beulah Land” and a number of southern churches having “Beulah” in their name use “Angelfood Ministries” as one of their membership groups. Aha! The name is a clever turn on words. Dad’s sense of humor was on the clever side, while Mom’s would be more on the “that’s just funny!” side, so he might have appreciated the name but my Mom might have thought the name puzzling, but just moved on.
Mom probably found the technique of putting half the sugar together with flour as a technique she wanted to try to see if it made a difference in her angel food cakes. During the time of year when chickens were laying lots of eggs, she made Angel Food Cakes because it took 13 eggs…..so if you’re wondering how many eggs to get 1 1/2 cups egg whites, just use 13. It will be close enough. She would make scrambled eggs with the yolks, but you could always tell when she did that. The scrambled eggs were tight and leathery without any whites in them; we ate them anyway.
Beulah’s Highway Angelfood
Beat together 1 1/2 cups egg white, 1/4 teaspoon salt, tablespoon vanilla, 1 teaspoon cream of tartar.
Sift together 1 cup sugar and 1 cup cake flour.
Measure out 1 cup granulated sugar. Add the granulated sugar 1 tablespoon at a time to the well-beaten egg whites until all is used. Then add the XXXX sugar and flour which were sifted together, a little at a time. Blend well and bake as usual for angelfood.
That “XXXX sugar” is puzzling……refers to the sugar/flour sifted together earlier, but I had to figure it out. Additionally, you’d probably want to go look for your other angelfood cake recipe, unless (like my Mom) you already know the time and temperature in your head.