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3
Egg Angel Cake
| ¾ cup sugar
2/3 cup milk 3 egg whites 1/8 teaspoon salt 1 cup cake flour 2 teaspoons baking powder ½ teaspoon cream of tartar ½ teaspoon ½ almond extract ½ teaspoon vanilla extract Scald milk and add sugar. Add salt to egg whites and beat until stiff. Add hot milk mixture slowly to egg whites, beating constantly. Set aside to cool. Sift flour, baking powder and cream of tartar together five times, then fold into egg mixture, Add flavorings. Pour into ungreased angel cake pan and
bake in moderate oven about 30 minutes. Remove from oven, invert pan (a
vinegar bottle or an empty wine bottle works well to hold the cake inverted)
and allow to stand until cold. Top with any favorite frosting, or serve
without icing.
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