Angel Cake

Course : Cakes
Serves: 8
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4 large eggs -- seperated
1/2 cup cold water
1 1/4 cups sugar
1 1/4 cups pastry flour
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla

Preparation / Directions:

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.

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