Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Angel Cake.

5 whites of eggs.

1 scant gill of pastry flour, measured after sifting.

1-1/2 gills of powdered sugar.

1/2 teaspoonful of cream of tartar.

1/2 teaspoonful of vanilla.

Mix the cream of tartar with the flour, and sift four times. Beat the whites of the eggs to a stiff, dry froth. Sift the powdered sugar on the eggs, and beat for three minutes. Add the vanilla. Gradually add the flour, and beat it in quickly. Pour the batter into an ungreased pan, and put into rather a cool oven. Bake for about forty minutes.

When the cake is baked, take the pan from the oven and invert it, letting it rest on a sieve or rack, so that there shall be a current of air under and over the pan while the cake is cooling.

Success in making angel cake depends upon the proper beating of the eggs and a slow oven.