6 eggs 1/3 tsp. cream of tartar 1 c. sugar 3/4 c. flour 1 tsp. lemon juice 1 tsp. vanilla
Separate the eggs. Beat the yolks with a rotary beater until they are thick and lemon-colored. Beat the egg whites until they are foamy, add the cream of tartar, and continue beating until they are dry. Fold the sugar into the egg whites and then fold the yolks into this mixture. Sift the flour several times and add it.
Add the lemon juice and vanilla, pour into a sponge-cake pan, and bake.
Angel Cake No. 1
1 c. flour 1 c. powdered sugar 10 egg whites 1/2 tsp. cream of tartar 1 tsp. vanilla
Sift the flour and powdered sugar together four or five times in order to make them very light. Beat the egg whites with a whip until they are foamy.
Add the cream of tartar, and continue beating until they are stiff enough to heap up in a mound and stay this way. Sift the mixture of flour and sugar a little at a time into the egg whites and continue beating until all is added. Flavor with the vanilla, place in a sponge-cake pan with a tube in the center, and bake in a very moderate oven.
Angel Cake No. 2
1-1/4 c. flour 1-3/4 c. powdered sugar 12 egg whites 1 tsp. cream of tartar
Sift the flour and sugar separately four or five times. Beat the egg whites until they are foamy and add the cream of tartar, continuing to beat until they are stiff.
Add the powdered sugar gradually, continuing the beating. When all this has been added, sift in the flour, and fold it in with as light a motion as possible. Pour into a sponge-cake pan with a tube in the center, and bake in a very moderate oven, raising the temperature slightly at the end.