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1 c cake flour 1 1/2 ts cream of tartar
1 c sugar 3/4 c sugar
1 3/4 c egg whites 1 ts vanilla
3/4 ts salt
12 servings
Sift flour with first sugar four times; set aside. Beat egg whites
with salt until foamy, then add cream of tartar and beat until stiff.
Add remaining sugar one tablespoon at a time, folding into egg whites.
Add vanilla. Sift flour and sugar mixture over top of egg whites a
little at a time and fold in.
Bake in an ungreased 10-inch angel food cake pan at 325 degrees for
65-75 minutes. Invert pan to cool. Serves 12
1 c sugar 3/4 c sugar
1 3/4 c egg whites 1 ts vanilla
3/4 ts salt
12 servings
Sift flour with first sugar four times; set aside. Beat egg whites
with salt until foamy, then add cream of tartar and beat until stiff.
Add remaining sugar one tablespoon at a time, folding into egg whites.
Add vanilla. Sift flour and sugar mixture over top of egg whites a
little at a time and fold in.
Bake in an ungreased 10-inch angel food cake pan at 325 degrees for
65-75 minutes. Invert pan to cool. Serves 12
