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Angel Cake (Whites of eggs teaspoon cream)

Whites of 11 eggs 1 teaspoon cream of tartar 11/2 cups granulated sugar 1 cup sifted flour 1 teaspoon flavoring Beat the eggs until light; add the cream of tartar and beat to a stiff froth; then add the sugar gradually. Fold in the flour after it has been sifted five times; add the vanilla and pour the mixture into an unbuttered angel-cake pan. Bake in a moderate oven forty-five or fifty minutes; turn the pan upside down and let it stand until the cake falls out.

SPONGE CAKE No. 1 6 large eggs 11 ounces granulated sugar 33/4 ounces sifted flour 1/2 lemon Pinch of baking powder Pinch of salt Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty-five minutes or one hour.

SPONGE CAKE No. 2 5 eggs 1 cup sugar Juice and grated rind of 1/2 lemon Pinch of salt 1 cup flour Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture. 4 eggs 1 cup sugar SPONGE CAKE No. 3 6 tablespoons water 1 cup flour 1 teaspoon baking powder 1 teaspoon vanilla Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes.