This is a recipe from my grandmother's recipe collection.
Ingredients
- egg whites: 6 piece
- cream of tartar: 0.5 tsp
- salt: 0.25 tsp
- white sugar: 0.75 cup
- all-purpose flour: 0.5 cup
- vanilla extract: 0.5 tsp
- egg yolks: 6 piece
- white sugar: 0.75 cup
- salt: 0.25 tsp
- all-purpose flour: 0.75 cup
- boiling water: 0.25 cup
- baking powder: 0.75 tsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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Bake at 325 degrees F (165 degrees C) for 40 minutes.
