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Angel Cake No.2

  • 1 1/4 cup flour
  • 1 3/4 cup powdered sugar
  • 12 egg whites
  • 1 teaspoon cream of tarter
Sift the flour and sugar separately four or five times. Beat the egg whites until they are foamy and add the cream of tarter, continuing to beat until they are stiff. Add the powdered sugar gradually, continuing and beating. When all this has been added, sift in the flour, and fold it in with as light a motion as possible. Pour into a sponge-cake pan with a tube in the center, and bake.
Submitted by Cassyjean - Torrington, CT May 20, 2009 15 min 30 min 45 min


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