Angel Cake
Ingredients
- Whites 8 eggs
- 1 teaspoon cream of tartar
- 1 cup sugar
- ¾ cup flour
- ¼ teaspoon salt
- ¾ teaspoon vanilla
Steps
- 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.
More recipes with eggs, cream of tartar, flour or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.