Angel Cake

Title: Angel Cake
Categories: Cakes
Yield: 8 Servings

4 Eggs — seperated
1/2 c Cold water
1 1/4 c Sugar
1 1/4 c Pastry flour
1/4 ts Salt
1 ts Cream of tartar
1 ts Vanilla

Separate the eggs. Beat the yolks well, add the cold water and beat again.
Add the sugar gradually, a tablespoonful at a time, while beating and beat
until the sugar is disolved. This requires a lot of beating. Fold in the
sifted flour. Add salt to egg white, whip to a froth, add cream of tartar,
whip until stiff and dry, fold in lightly. Fold in the vanilla. Bake in a
slow, 325(deg), oven for one hour, or until the top springs back when
touched. Remove from oven, invert pan until cake is cold. Ice with your
favorite frosting.

Recipe By :

From: Ladies Home Journal- August 1991