Angel Food Cake Recipe

Ingredients

Directions

Beat the whites to a stiff froth. Sift the sugar four or five times, sift the cream-tartar through the flour four times. Add the sugar to the eggs slowly as if frosting were being made, add the flour, the same stirring lightly and as little as possible, then the flavoring, 1 teaspoonful vanilla, or lemon, or rose. Bake in a deep, new, unbuttered tin three-fourths of an hour. When done, open the oven-door and let it cool off gradually. After a few minutes, if the pan has a tube, turn it upside down upon it, if not, rest it upside down upon two bricks or other supports. When entirely cold, loosen from the sides of the tin with a sharp knife. Do not allow it to be jarred or shaken in the oven, nor open the door for the first fifteen minutes, as much of the success of this delicious sweet depends upon the baking. Half-moon shaped tins 4 inches deep are used by fancy bakers for this cake.