Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Very light, sweet and delicious with fresh fruit. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Beat egg whites with salt to stiff peaks.
  3. Sift flour 4 times with the baking soda and cream of tartar.
  4. Cream butter until soft; add sugar gradually until fluffy.
  5. Add vanilla.
  6. Add batter to beaten egg whites gradually; fold flour in lightly.
  7. Pour into two angel food cake pans and bake for one hour.

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