1-1/4 c. flour
1-3/4 c. powdered sugar
12 egg whites
1 tsp. cream of tartar
Sift the flour and sugar separately four or five times. Beat the egg
whites until they are foamy and add the cream of tartar, continuing to
beat until they are stiff. Add the powdered sugar gradually, continuing
the 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 in a very moderate oven, raising the
temperature slightly at the end.
52. POTATO-FLOUR SPONGE CAKE.--When a substitute for wheat flour must be
used and the supply of eggs is not large, the family need not be
deprived of excellent cake, for potato sponge cake can be made. This
resembles angel food to a certain extent, as it is white in color and
tender in texture. It is a splendid cake to serve with rich
frozen desserts.