Recipe - Angle Cake

1 One fourth cup Cake flour; ( I used regular
)
1 Three fourths cup Sugar; ( 1 cup sugar +3/4
cup icing sugar)
One half teaspoon Salt
1 One half cup Eggwhits; ( I use 1 2/3)
1 teaspoon Cream of tartar
1 teaspoon Vanilla
One half teaspoon Almond extract; (any
extrarct will do )

from famous brands (changed a little by ME)

8 1/2" spring pan by 3 1/2" high

Sift flour sugar and salt 9 times (I did only three) set a side. Beat
eggwhites until frothy add cream of tartar continue beating until stiff but
not dry. Beat in vanilla and almond extract.

FOLD in flour mixture TWO tbsp at the time folding until batter is smooth
DO NOT OVER FOLD

Pour into Un Greased pan spread evenly bake in pre heated 325 f 65 t0 70
minutes (I baked only 60 minutes)

Remove from oven invert at once LET CAKE HANG UNTIL COLD . Ice or not as
desired

Posted to JEWISHFOOD digest by "M. Reuter" moshe@escape.ca on Aug 10,
1998, converted by MM_Buster v2.0l.