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Angel Cake

  • 1/2 pint flour
  • 1 tsp cream of tartar
  • 1/3 cup white powdered sugar
  • 11 egg whites
  • 3 tsps vanilla
Add the cream of tartar to the flour and sift it 5 times. Sift the powdered sugar also. Beat the egg whites to a stiff froth. Stir the sugar into the egg whites by degrees, very delicately and carefully, adding the vanilla extract. After this, add the flour, stirring quickly and lightly. Pour into a clean, bright tin cake dish, which should not be buttered or lined. Bake at once in a oven heated to 350F at 350 degrees F for about 40 minutes, testing it with a toothpick. When done, let it remain in the cake tin, turning it upside down, with the sides resting on the tops of 2 saucers so that a current of air will pass under and over it.
Submitted by Tess M Jun 18, 2009 8 min 40 min 48 min

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