ksul-uasc-mscc201_019

Swan's Down Angel Food

1 Cup sifted swans down cake flour
1 1/2 " " granulated sugar
1 1/4 " egg whites
1/4 teaspoon salt
1 1/4 " " cream of tartar
1 " vanilla
1/4 " almond extract

Sift flour once, measure, add 1/2
Cup sugar; sift four times. Beat
egg whites and salt with rotary
egg beater or flat wire whisk.
When foamy add cream of tartar;
Continue beating until eggs are stiff
enough to hold in peaks, but not dry
Add remaining 1 Cup sugar, 2 tablespoons
at a time, beating with beater or whisk
after each addition until sugar is
just blending. Fold in flavoring. Sift
about 1/4 cup flour over the mixture
and fold in lightly; repeat until (over)