Angel Cake
A dish that gets its character from whites 8 eggs and cream of tartar.
contains glutencontains eggs
Ingredients
US
Metric
- Whites 8 eggs
- 5 ml cream of tartar
- 240 ml sugar
- 180 ml flour
- 1 ml salt
- 4 ml vanilla
Steps
- Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla. Bake forty-five to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.
Nutrition (estimated, per serving)
| Calories | 378 |
|---|---|
| Protein | 3.3 g |
| Fat | 0.6 g |
| Carbs | 90.6 g |
| Fiber | 0.8 g |
| Sodium | 199 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States