INGREDIENTS

INSTRUCTIONS

* Remove eggs from refrigerator several hours before using. They beat up
lighter and more easily when at room temperature, and give increased
fineness of grain and delicacy of texture to angel food cakes. Sift flour
once, measure, and sift four more times. Beat egg whites and salt with flat
wire whisk. When foamy, add cream of tartar and continue beating until eggs
are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully,
2 tablespoons at a time, until all is used. Fold in flavoring. Then sift
small quantity of flour over mixture and fold in carefully; continue until
all is used. Turn into ungreased angel food pan and bake in slow oven at
least one hour. Begin at 275 degrees F. and after 30 minutes increase heat
slightly (325 degrees F.) and bake 30 minutes longer. Remove from oven and
invert pan for 1 hour, or until cold. NOTE No one ever made a better angel
food cake, than my Mom! It was a favorite company dessert, often served
with fresh fruit and whipped cream. Onolicious!! She followed the
directions in her cookbook *exactly*. Me ke aloha, Mary Spero Source: The
Latest Cake Secrets, General Foods Corporation, New York, 1934, p.18.
NOTES : E hele mai oukou e ai!  (Come and eat!)
Recipe by: The Latest Cake Secrets Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 19,
1997

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