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Angel Cake

  • White 8 eggs
  • 1 teaspoon cream of tartar
  • 1 cup sugar
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 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 extract. Bake 45 to 55 minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with buttered paper.
Submitted by Cassyjean - Torrington, CT Aug 21, 2009 15 min 30 min 45 min

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