Angel cake

Yield: 6 servings

Measure Ingredient
1 cup Egg whites (8-10 eggs)
1¼ cup Sugar
1 cup Cake flour
1 teaspoon Cream of tartar
⅛ teaspoon Salt
½ teaspoon Orange flavoring
½ teaspoon Vanilla
1 tablespoon Water

Sift flour and sugar separately 4 times. Measure each after first sifting. Whip egg whites lightly with wire whisk. Add salt, water, and flavorings when half beaten. Sift in cream of tartar. Continue whipping until whites hold their shape. Divide sugar into fourths.

Fold in each fourth with 10 careful strokes of the spatula. Divide flour into fourths. Fold in each fourth with 10 careful strokes of the spatula. Pour into un-oiled tube pan. Bake in slow oven (325 F) 50 minutes. The Household Searchlight

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