A Traditional Family Special Occasion Cake 6 generations strong; still beloved by each and every one of us.
Beat (at no. 12 speed, if you have a Sunbeam) until whites are stiff and hold a peak (1 1/2 to 2 minutes: do beat until dry: do not overbeat)
Turn speed to very low, and sprinkle in sifted flour-sugar mixture slowly, folding into the whites evenly using the up and over fold motion (about 1 and 1/2 minute)
Carefully place batter into ungreased pan, gently pushing into place
Cut through batter with a straight-edged spatula, moving it around and around in widening circles 6 times without lifting the spatula
Bake immediately for about 35 minutes or until cake tester comes out completely clean
Insert straight-edged spatula between cake and edge of pan to release cake, pushing it around the edge of the pan to release the cake
Release cake from pan; do the same around the centre hold, then on the bottom
Can be eaten immediately, but is usually best eaten the next day (cover with glass cake cover until next day)
Add a little more water, as necessary, keeping the pot on very low heat: really beating the icing well should bring it together
Mom never makes just one cake. She always makes 2 at a time, and almost as often, 4. The ingredients are prepared, lined up on her counter and she moves through each cake like a pro. There is always a frozen angel food cake waiting for icing in her freezer. I cannot imagine not being able to count on mom, in emergencies, to ask her to ice one for me.
She has never said no.
She is famous within my circle of friends and this city for her cakes. Each and everyone is perfect.