Name: Two Part Angel Cake
Yield: 14
Ingredients: Egg whites - 6; Cream of tartar - ½ teaspoon; Salt - ¼ teaspoon; White sugar - ¾ cup; All-purpose flour - ½ cup; Vanilla extract - ½ teaspoon; Egg yolks - 6; White sugar - ¾ cup; Salt - ¼ teaspoon; All-purpose flour - ¾ cup; Boiling water - ¼ cup; Baking powder - ¾ teaspoon; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Two Part Angel Cake

1. Egg whites - 6

2. Cream of tartar - ½ teaspoon

3. Salt - ¼ teaspoon

4. White sugar - ¾ cup

5. All-purpose flour - ½ cup

6. Vanilla extract - ½ teaspoon

7. Egg yolks - 6

8. White sugar - ¾ cup

9. Salt - ¼ teaspoon

10. All-purpose flour - ¾ cup

11. Boiling water - ¼ cup

12. Baking powder - ¾ teaspoon

13. Vanilla extract - 1 teaspoon

How to cook deliciously - Two Part Angel Cake

1. Stage

To make Bottom/White part: Beat whites with salt until frothy. Add cream of tartar and continue beating until stiff, but not dry. Sift 1/2 cup flour and 3/4 cup sugar 4 times (separately). Add sugar gradually, then fold in flour. Add in 1/2 teaspoon vanilla. Put into ungreased angel cake pan. Prepare top.

2. Stage

To Make Top/Yellow Part: Beat yolks until light. Add 3/4 cup sugar, which has been sifted 4 times, gradually. Beat for 3 minutes. Add 3/4 cup flour and baking powder, which has been sifted together 4 times. Alternate flour mixture with hot water. Add 1 teaspoon vanilla. Pour this mix over top of first batter.

3. Stage

Bake at 325 degrees F (165 degrees C) for 40 minutes.