Yellow Angel Cake

Name: Yellow Angel Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 ten inch cake, 12 serving(s)
Ingredients: 6 eggs, separated (you need 1/2 cup yolks and 3/4 cup whites); 1/2 cup cold water; 1 1/3 cups sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon orange extract; 1/2 teaspoon almond extract; 1 1/2 cups sifted flour; 1/4 teaspoon salt; 3/4 teaspoon cream of tartar

(2)

Recipe by Iron Bloomers

This is a "heavenly" cake with a unique flavor combo. Well worth the effort, though it is not difficult to make. From an old Farm Journal cookbook

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READY IN: 1hr 25mins

SERVES: 12

YIELD: 1 ten inch cake

UNITS: US

INGREDIENTS

Nutrition

6

eggs, separated (you need 1/2 cup yolks and 3/4 cup whites)
¹⁄₂

cup cold water
1 ¹⁄₃

cups sugar
¹⁄₂

teaspoon vanilla extract
¹⁄₂

teaspoon orange extract
¹⁄₂

teaspoon almond extract
1 ¹⁄₂

cups sifted flour
¹⁄₄

teaspoon salt
³⁄₄

teaspoon cream of tartar

DIRECTIONS

Beat egg yolks till thick and lemon colored; add water and beat again till thick.
Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
Fold in flavorings.
Fold in flour that was sifted with salt.
Beat egg whites till foamy.
Add cream of tartar.
Beat till stiff and glossy--not dry.
Fold into batter.
Pour into ungreased 10-inch tube pan.
Bake in preheated 350° oven about 1 hour.
To test doneness, gently press top (it should spring back).
Invert pan and cool completely.
To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
Serve plain, frosted or glazed.