Overnight Cake 1964

READY IN: 1hr 10mins
SERVES: 12-15




  • Early in the day or last thing at night, sift the sugar flour and salt together well.
  • Add the boiling water and stir until well blended.
  • Cover and leave until cold a 8 hours or overnight.
  • Later that day or next day,.
  • When you are ready to make your cake, preheat your oven to 250 degrees.
  • In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy.
  • Add the pinch of salt and the tartar, beat until stiff peaks but not dry.
  • While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well.
  • Once the whites are ready, fold in a little of it to lighten into the batter.
  • Fold in all the whites now into batter, trying to fold in well, and not deflate.
  • Place into a ungreased angel food tube pan.
  • Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack.
  • After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes.
  • After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes.
  • Test cake to see if its completely cooked with a long skewer.
  • If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing.
  • When done, remove to wire rack.
  • Turn upside down until cool, and then run knife around edges and release cake.
  • I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom.
  • I always use a two piece tube pan for this recipe.
  • The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe.