Angel Cake
One cup of flour; one and one-half cups of granulated sugar; one teaspoon cream of tartar; one teaspoon of vanilla; eleven eggs (whites). Sift the flour with the cream of tartar five times. Sift the sugar twice, and then turn it into a bowl, add the whites of the eggs, beaten to a stiff froth, and commence to stir from the bottom upward, gradually adding the flour, and stirring the same way until the batter is well mixed. Add the vanilla, turn into an ungreased tin, and bake for forty-five minutes. Be careful not to jar or disturb while baking. Remove from the oven, turn the pan upside down, and let it stand until the cake falls out. Ice placed on the bottom of the tin will hasten the release of the cake. SPONGE CAKE, No. I-Six eggs; five eggs' weight in sugar; three eggs' weight in flour; one tablespoon of lemon extract; one teaspoon of baking powder; one-half teaspoon of salt. Weigh five of the eggs and allow an equal weight of sugar and in the same way take the weight of three eggs in flour. Separate the whites of the eggs from the yolks, beat the yolks until light, and gradually add the sugar; then beat the whites to a stiff, dry froth, and add them to the sweetened yolks, stirring gently until the whole is well blended. Sift the salt, baking powder and flour twice, and gradually add to the eggs, stirring only long enough to mix thoroughly. Then put in the flavoring and bake for forty minutes in two well-oiled tins of moderate size. Sponge cake is really better when torn apart, but as it is rather unsightly when thus treated, the best housewives prefer to cut it with a very sharp knife. SPONGE CAKE, No. 2-Ingredients: Two cups of powdered sugar; two cups of flour (sifted); two teaspoons of baking powder; four eggs; three-fourths teacup of boiling water; a pinch of salt; lemon or vanilla to taste. Beat the whites and the yolks of the eggs separately. Add the boiling water after all the other ingredients have been mixed, and bake in a moderate oven.