Angel Cake

• 2 oz. flour
• 4½ oz. castor sugar
• ¼

Use a 6-in. sandwich cake-tin or a funnel tin which is not greased. Sift the flour and sugar separately three times, then sift the flour with ¼ of the sugar. Put the egg white and salt in a large, clean, dry bowl and whisk until frothy. Sprinkle on