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Angel Cake
Ingredients:
1 c. sifted cake flour
3/4 c. sugar
1 1/2 c. (12) egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
3/4 c. sugar
1 c. sifted cake flour
3/4 c. sugar
1 1/2 c. (12) egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
3/4 c. sugar
Directions:
Sift flour with 3/4 c. sugar 2 times; set aside. Beat egg whites with cream of tartar, salt and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 c. sugar, 2 Tbs. at a time, continuing to beat till egg whites hold stiff peaks.
Sift about 1/4 of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10" tube pan at 375 for 35 to 40 minutes or till done. Invert cake in pan; cool.
Sift flour with 3/4 c. sugar 2 times; set aside. Beat egg whites with cream of tartar, salt and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 c. sugar, 2 Tbs. at a time, continuing to beat till egg whites hold stiff peaks.
Sift about 1/4 of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10" tube pan at 375 for 35 to 40 minutes or till done. Invert cake in pan; cool.
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