6 eggs
1/3 tsp. cream of tartar
1 c. sugar
3/4 c. flour
1 tsp. lemon juice
1 tsp. vanilla
Separate the eggs. Beat the yolks with a rotary beater until they are
thick and lemon-colored. Beat the egg whites until they are foamy, add
the cream of tartar, and continue beating until they are dry. Fold the
sugar into the egg whites and then fold the yolks into this mixture.
Sift the flour several times and add it. Add the lemon juice and
vanilla, pour into a sponge-cake pan, and bake.
50. ANGEL CAKE NO. 1.--A variety of sponge cake in which only the egg
whites are used is known as angel cake. Some persons hesitate to make
cake of this kind because of the number of eggs it takes, but usually
the yolks that remain can be put to very good use and so the cake is no
more expensive than most others.