Angel Cake
whites of 8 eggs 1 teaspoon cream of tartar 3/4 cup granulated sugar 1 teaspoon Royal Baking Powder 3/4 cup flour 1/4 teaspoon salt 1 teaspoon vanilla extract Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted three or four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing.