Angel Cake

Ingredients

• Whites of 8 eggs
• 1 teaspoon cream of tartar
• 1 cup sugar
• 34 cup flour
• 4 teaspoon salt
• 34 teaspoon vanilla, Bee Brand

Method

1. 1

   Beat whites of eggs until frothy, add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually; fold in flour mixed with salt and sifted four times, and add vanilla.

2. 2

   Bake forty to fifty minutes in an unbuttered angel cake pan.

3. 3

   After cake has risen and begins to brown, cover with a buttered paper.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 32. The excerpt below is the record exactly as published.

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Cook this with the app: pantry check, scaling, and the assistant.