Two Part Angel Cake recipe

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Ingredients

6 egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
¾ cup white sugar
½ cup all-purpose flour
½ teaspoon vanilla extract
6 egg yolks
¾ cup white sugar
¼ teaspoon salt
¾ cup all-purpose flour
¼ cup boiling water
¾ teaspoon baking powder
1 teaspoon vanilla extract

Nutrition Info

154.7 calories
carbohydrate: 30.5 g
cholesterol: 87.8 mg
fat: 2 g
fiber: 0.3 g
protein: 3.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 136.7 mg
sugar: 21.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To make Bottom/White part: Beat whites with salt until frothy. Add cream of tartar and continue beating until stiff, but not dry. Sift 1/2 cup flour and 3/4 cup sugar 4 times (separately). Add sugar gradually, then fold in flour. Add in 1/2 teaspoon vanilla. Put into ungreased angel cake pan. Prepare top.

  2. To Make Top/Yellow Part: Beat yolks until light. Add 3/4 cup sugar, which has been sifted 4 times, gradually. Beat for 3 minutes. Add 3/4 cup flour and baking powder, which has been sifted together 4 times. Alternate flour mixture with hot water. Add 1 teaspoon vanilla. Pour this mix over top of first batter.

  3. Bake at 325 degrees F (165 degrees C) for 40 minutes.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

This is a recipe from my grandmother's recipe collection.

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