Home › Cakes, Cookies, Doughnuts › Angel Cake

Angel Cake

Beat the whites of eight eggs till frothy. Then add one teaspoon of cream of tartar and continue beating till the whites are perfectly stiff. Gradually add one cup of sugar, beating hard all the time. Sift together three-fourths of a cup of flour and one-fourth of a teaspoon of salt, and fold it lightly into the beaten whites. Flavor with three-fourths of a teaspoon of vanilla and pour into an unbuttered angel cake pan. Put into a rather hot oven and allow the cake to rise quickly. Cool it off slightly, and as soon as the cake begins to brown cover with buttered paper. It will take from forty-five to fifty minutes to bake.