Recipe - Angel Cake

4 Eggs seperated
One half cup Cold water
1 One fourth cup Sugar
1 One fourth cup Pastry flour
One fourth teaspoon Salt
1 teaspoon Cream of tartar
1 teaspoon Vanilla

Separate the eggs. Beat the yolks well, add the cold water and beat again.
Add the sugar gradually, a tablespoonful at a time, while beating and beat
until the sugar is disolved. This requires a lot of beating. Fold in the
sifted flour. Add salt to egg white, whip to a froth, add cream of tartar,
whip until stiff and dry, fold in lightly. Fold in the vanilla. Bake in a
slow, 325(deg), oven for one hour, or until the top springs back when
touched. Remove from oven, invert pan until cake is cold. Ice with your
favorite frosting.

Recipe By :

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip