Angel Cake
- 1 cup flour
- 1 cup granulated sugar
- 1 cup egg whites
- 3/4 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 tsp lemon extract
Sift flour and salt together, 5 times. Sift sugar 3 times. Beat egg whites until frothy using a wire whip. Add cream of tartar. Continue to beat until stiff so that bowl can be inverted without spilling the contents. Add sugar, a small amount at a time. Continue to beat lightly with wire whip. Add flavoring. Fold in flour, a small amount at a time. Put batter into angel cake pan. Bake with love for approximately an hour in a slow oven at 280-300°F. Turn pan upside down on a cake rack until cake is thoroughly cold.
Submitted by Aug 1, 2009
15 min
30 min
45 min