Angel Cake

Appears in

By Robert Carrier

Published 1965

  • About


  • 2 ounces cake flour
  • 1 ounce cornflour
  • 1 teaspoon


Sieve flour and cornflour two or three times with the cream of tartar. Add a pinch of salt to egg whites and beat as stiffly as possible. Sieve sugar and mix it into beaten egg whites. Mix in the flour and cream of tartar mixture gradually, and then the orange-flower water or vanilla, and almond extract. Do not stop beating after the mixing is begun, and keep the mixture as light as possible. P