Yellow Angel Cake

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

For a fancy company cake, frost with confectioners sugar frosting and trim with colored gumdrops, cut and shaped like flowers with fingers


  • 6 eggs (about), separated (you need ½ c. yolks, ¾ c. whites)
  • ½ c. cold water
  • 1⅓ c.


  1. Beat egg yolks until very thick and lemon colored. Add water. Beat until thick. Add sugar gradually, beating constantly, about 10 minutes with electric mixer at highest speed. Fold in flavorings.
  2. Sift flour and salt together at least 3 times. Carefully fold into egg yolk mixture.
  3. Beat egg whites until foamy. Add cream of tartar. Beat until stiff, just