Cooking for Daily Living
Cakes Plus
Lil's Angel Food

11 large egg whites (12, if some are medium)
1 1/2 c. sugar
1 c. plus 2 Tbsp. cake flour, measured after one sifting
1 1/2 tsp, cream of tartar
1/2 tsp. salt
1 tsp. vanilla or almond flavoring
Sift and measure flour, then sift three more times (this is important). Sift and measure sugar; sift sugar also, three more times. Beat egg whites with salt ‘til they stay in the bowl when turned upside down. Add Cream of Tartar and beat with a wire egg whip another five minutes. (I find that the wire whip incorporates more air than the electric mixer.)

Holding utensil containing sugar in one hand, drizzle about a tablespoon-full on top, of egg whites, one at a time. Using a large mixing spoon, fold whites over sugar, reaching to bottom of bowl each time. Continue ‘til all sugar is folded in. Return flour to sifter and fold in as you did the sugar, tapping sifter against opposite hand lightly, to deposit a thin layer of flour on top of egg-sugar mix. Turn bowl as you work, and scrape bottom and sides to make sure that all the ingredients are folded not stirred together. About halfway through the flour addition, fold in the flavoring. Keep folding in flour, sometimes cutting down through the middle of the bowl—only—-’til no egg flakes or dry flour are seen.

Bake in ungreased angel food pan, starting oven at 250°F for first 20 minutes. Turn temperature up to 275 for second 20 minutes, then 300°F for final 20 minutes. Ovens vary. If cake browns too much at 300°F, turn heat down slightly. If it isn’t beginning to brown at end of 30 minutes, it is too cool. Cake may crack on top—this is o.k. Cake will level off on top when through rising. If not too brown, 1 hour and 10 minutes is not too long to bake. Invert pan on top of a bottle or other base so cake does not touch on any surface.

When cool, run a table knife around outside edge and gently work cake out of pan.
Serve plain or use favorite icing.