Mary's Aunt taught her to make this exceptionally fine cake, yellow as
gold, in texture resembling an "angel cake," from the following
ingredients: The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine,
granulated sugar, 1/2 cup of high-grade flour, 1/2 teaspoonful of
cream of tartar (good measure), a few drops of almond extract or 1/2
teaspoonful of vanilla.
Mix ingredients together in the following manner: Sift sugar and flour
separately 3 times. Beat
yolks of eggs until light, add sugar to yolks
of eggs and beat to a cream. The whites of eggs were placed in a
separate bowl and when partly beaten the cream of tartar was sifted
over and the whites of eggs were then beaten until dry and frothy. The
stiffly beaten whites of eggs were then added alternately with the
flour to the yolks and sugar. Carefully fold in, do not beat. Add
flavoring, pour batter in a small, narrow bread tin, previously
brushed with lard, over which flour had been dusted. The cake when
baked may be readily removed from the tin after it has cooled.
Bake cake in a very moderate oven about 60 minutes. After cake has
been in oven 15 or 20 minutes increase heat of oven. An extra fine,
large cake may be baked from this recipe if double the quantity of
ingredients are used.