Angel Cake Whites 8 eggs

3/4 cup flour 1 teaspoon cream of tartar

1/4 teaspoon salt 1 cup sugar

3/4 teaspoon vanilla

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. Bake forty-five to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.

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