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ANGEL CAKE

  • Whites of 8 eggs
  • 1 teaspoon cream of tartar
  • ¾ cup granulated sugar
  • ¾ cup flour
  • 1 teaspoon Baking Powder
  • ¼ 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 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

 

 


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