Angel Cake

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup white of eggs.
  • ¾ cup sugar.
  • ¼ cup corn-starch.
  • cup flour.
  • ½ teaspoon salt.
  • 1 teaspoon cream of tartar.
  • 1 teaspoon vanilla.


Beat whites of eggs until stiff and dry, add sugar gradually and continue beating, then add flavoring. Cut and fold in corn-starch, flour, salt, and cream of tartar, mixed and sifted. Bake forty-five to fifty minutes in an unbuttered angel cake pan in a moderate oven.