Angel Cake

ANGEL CAKE

Whites of 10 eggs, cold and well whipped. Put a good
pinch of salt in eggs and when partly beaten add 1/2 teaspoon
cream tartar and beat well; 1 teaspoon vanilla, gradually add
1 cup granulated sugar that has been sifted five times, beat
well; then carefully fold 1 cup flour sifted five times before
measuring, and do not beat the batter after the flour is in.

Bake in a tube loaf in moderate oven 40 or 45 minutes,
baking too long makes it dry. It must rise above the pan be-
fore it begins to brown; if the oven is too hot, cool it by open-
ing the door, it will not hurt the cake.