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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 24 |
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Very light, sweet and delicious with fresh fruit. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
4 1/2 cups cake flour |
1 teaspoon baking soda |
2 teaspoons cream of tartar |
1 1/2 cups butter |
2 1/4 cups sugar |
1 teaspoon vanilla extract |
18 egg whites |
1 teaspoon salt |
Directions:
1. Preheat oven to 325°F.
2. Beat egg whites with salt to stiff peaks.
3. Sift flour 4 times with the baking soda and cream of tartar.
4. Cream butter until soft; add sugar gradually until fluffy.
5. Add vanilla.
6. Add batter to beaten egg whites gradually; fold flour in lightly.
7. Pour into two angel food cake pans and bake for one hour.
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