Angel Cake II
1 cp sugar
7/8 cp flour
1/8 tsp salt
whites of 8 or 9 eggs
1 tsp cream of tartar
1 tsp vanilla or almond extract
1 - Sift twice 1 cp sugar. Sift 4 times 7/8 cp flour and 1/8 tsp salt.
2 - Take the whites of 8 or 9 eggs, beating them until frothy then adding 1 tsp cream of tartar,
then continuing to beat until the egg whites are stiff but not dry.
3 - To them add the sugar very gradually, still beating; then slowly fold in the sifted flour and
add 1 tsp vanilla or almond extract.
4 - Turn the batter into an ungreased angel-food pan and let it bake in a very moderate oven
without being jarred.
5 - When no dent is left after pressing the top with the finger, the cake is done.
6 - Let the pan stand inverted until the cake cools and drops out.
7 - It may be covered with chocolate or shite icing.