Tea with Miss Kennedy

Suffrage Angel Cake
(a la Kennedy)
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11 eggs
1 full cup Swansdown Flour (after sifting)
1½ cups granulated sugar
1 heaping teaspoon cream of tartar
2 teaspoons vanilla
1 pinch of salt
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Beat the eggs until light—not stiff; sift sugar 7 times, add to eggs, beating as little as possible. Sift flour 9 times, using only the cupful, discarding the extra flour; then put in the flour the cream of tartar; add this to the eggs and sugar; now the vanilla. Put in angel cake pan with feet. Put in oven with very little heat. Great care must be used in baking this cake to insure success. Light the oven when you commence preparing material. After the first 10 minutes in oven, increase heat and continue to do so every five minutes until the last 4 or 5 minutes, when strong heat must be used. At thirty minutes remove cake and invert pan allowing to stand thus until cold.
Miss Eliza Kennedy.
From "The Suffrage Cook Book, (1915), by L. O. Kleber.

It's a lot of sifting, but on the other hand very little beating in spite of all the eggs — so maybe somebody with plenty of time and an angel cake pan with feet, would like to try this recipe. I haven't been able to find out who Miss Eliza Kennedy was, other than that she was a suffragette.