Reference > Farmer's Cookbook > CAKE > Angel Cake
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Angel Cake

Whites 8 eggs
3/4 cup flour
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3/4 teaspoon vanilla

Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla. Bake forty-five to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.

  Mocha Cake Moonshine Cake  

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