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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 Tess M Aug 1, 2009 15 min 30 min 45 min

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