1 c. flour
1 c. powdered sugar
10 egg whites
1/2 tsp. cream of tartar
1 tsp. vanilla
Sift the flour and powdered sugar together four or five times in order
to make them very light. Beat the egg whites with a whip until they are
foamy. Add the cream of tartar, and continue beating until they are
stiff enough to heap up in a mound and stay this way. Sift the mixture
of flour and sugar a little at a time into the egg whites and continue
beating until all is added. Flavor with the vanilla, place in a
sponge-cake pan with a tube in the center, and bake in a very
moderate oven.
51. ANGEL CAKE NO. 2.--If a slightly larger cake than the first
angel-cake recipe will make is desired, the accompanying recipe should
be followed. Its texture is practically the same as that of the
other cake.