Angel Cake Recipe

The whites of nine large, fresh eggs. When they are partly beaten add

one-half teaspoonful of cream of tartar and then finish beating--the

cream of tartar makes them lighter--then add one and a quarter cups of

granulated sugar, stir the sugar very lightly into the whites of the

eggs, and add a teaspoonful of vanilla. Have flour sifted five times,

measure a cupful and fold it in very carefully, not with a circular

motion, and do not stir long. Turn it into a Turk's head mould and bake

forty-five minutes. Do not grease the mould, and when taken out of the

oven invert it until the cake is cold before removing from the pan.

Never use a patent egg-beater for this cake, but a whip, taking long,

rapid strokes, and make it in a large platter, not a bowl.

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