Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing, [page 16].
METHOD II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing, [page 16].
Angel Cake
whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon Royal Baking Powder
3/4 cup flour
1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing, [page 16].
Spanish Cake
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon cinnamon
1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing, [page 16].