Texas Angel Cake
Ingredients
White Layer
- 6 egg whites
- 1/2 teaspoon cream of tartar
- Salt
- 1/2 cup cake flour
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar
Yellow Layer
- 6 egg yolks
- 3/4 cup granulated sugar
- 3/4 cup flour
- 1/4 cup boiling water
- Salt
- 1 teaspoon lemon extract
- 1 teaspoon baking powder
Instructions
White Layer
- Beat egg whites with pinch of salt on a large platter with flat wire whisk.
- When foamy, add cream of tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry.
- Sift flour and sugar together four times. Fold flour mixture into egg whites, 2 tablespoons at a time, until all is used.
- Fold in flavoring.
- Pour batter into very large ungreased angel food pan.
Yellow Layer
- Beat together egg yolks, sugar and pinch of salt for 3 minutes.
- Add baking powder to flour, and sift four times.
- Fold flour and water alternately into egg mixture.
- Add lemon extract carefully.
- Place this mixture lightly by spoonsful on top of white mixture.
- Bake in slow oven at least one hour. Begin at 275 degrees F, and after 50 minutes, increase heat to 325 degrees F.
- Remove from oven and invert pan until cool.
