ANGEL CAKE. MRS. C. C. STOLTZ.
Whites of nine large or ten small fresh eggs, one and one-fourth cups
sifted granulated sugar, one cup sifted flour, one-half teaspoonful
cream tartar; a pinch of salt added to eggs before beating. After
sifting flour four or five times, measure and set aside one cup; then
sift and measure one and one fourth cups granulated sugar; beat whites
of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate
oven at once, and bake from thirty-five to fifty minutes.
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