CAKES, COOKIES AND CONFECTIONS
the sugar at a time and beat. Fold in the flour a little at a time and fold just enough to mix flour. Do not beat. Vanilla may be added to whites. Bake in a Turk's Head pan in a slow oven for one hour. Invert to cool. Frost with any white frosting.
Angel Sponge Cake
| 3 eggs | 1 ⅓ c. flour |
| 1 c. sugar | ½ c. boiling water |
| ½ tsp. baking powder | 1 tsp. flavoring |
Beat whites until stiff. Beat yolks, adding a pinch of salt. Add to whites and beat. Add sugar beating with egg beater. Add boiling water, then flour and lastly baking powder. Add flavoring. Bake in ungreased cake tin, in a hot, then moderate oven for 35-45 minutes. When done turn the cake tin upside down between two dishes until cold.
Feather Sponge
(Made With Potato Flour)
| 4 eggs | ⅔ c. potato flour (good only with the best grade potato flour) or a prepared cake flour |
| 1 c. sugar | 1 tsp. baking powder |
| 1 tsp. flavoring |
Beat yolks and whites separately. Beat one-half of the sugar into yolks and one-half into the whites. Pour yolks and sugar over sifted flour and baking powder. Mix well. Add the whites and sugar and flavoring. Bake in a loaf or in two layers. This is a very tender sponge cake and makes an excellent dessert served with sliced bananas and whipped cream or strawberries and whipped cream.
