ANGEL CAKE
(
German) - (
Pennsylvania Germans)
11 eggs (whites only).
1-1/2 cups granulated sugar (sifted 3 times).
1 cup flour (sifted 5 times).
1 teaspoonful cream of tartar.
1 teaspoonful vanilla.
Place white of eggs in a large bowl and beat about half as stiff as
you wish them to be when finished beating. Add cream of tartar,
sprinkle it over the beaten whites of eggs lightly, and then beat
until very stiff. Sift in sugar, then flour very lightly. Fold into
the batter, rather than stir, with quick, even strokes with spoon. Put
quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do
not open oven door for first 15 minutes after cake has been placed in
oven.
If cake browns before it rises to top of pan open oven door two
minutes; when cake has risen to top of pan finish baking quickly. The
moment cake shrinks back to level of pan remove from oven. This is an
old, reliable recipe given Mary by her Aunt, who had baked cake from
it for years.
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