cooks.com[/font][/size]
[font=Arial, Helvetica, sans-serif]7 lg. egg whites[/font]
[font=Arial, Helvetica, sans-serif]7 lg. egg yolks[/font]
[font=Arial, Helvetica, sans-serif]1/4 tsp. salt[/font]
[font=Arial, Helvetica, sans-serif]3/4 tsp. cream of tartar[/font]
[font=Arial, Helvetica, sans-serif]1 c. sugar[/font]
[font=Arial, Helvetica, sans-serif]1 c. sifted Swans Down flour[/font]
[font=Arial, Helvetica, sans-serif]1 tsp. vanilla[/font]
[font=Arial, Helvetica, sans-serif]Beat egg whites to a froth. Add salt and cream of tartar, continuing to beat until very stiff. Fold in sugar gradually, fold in well beaten egg yolks,[/font]
[font=Arial, Helvetica, sans-serif]then add vanilla. Follow this by adding the flour, which has been measured and sifted 3 times. Bake in an angel cake pan for 1 hour at about 250 degrees.[/font]
