2 Part Angel Food Cake (In Hickory County Cookbook)
Part One
- 6 egg whites (in a large bowl)
- 3/4 C sugar
- 3/4 tsp Cream of Tartar
- 1/4 tsp Salt
- 1/2 Cup Flour
- 1/2 tsp Almond Flavoring (optional)
Beat egg whites & salt until frothy, add cream of tartar & beat till stiff but not dry. Sift flour & sugar separately 4 times. Add sugar to egg whites, gradually, beating until blended. Add extract, fold in flour. Put in ungreased angelfood pan & let stand while preparing part two.
Part Two
- 6 egg yolks
- 1/4 tsp salt
- 3/4 cup sugar
- 1/4 cup boiling water (or 1 tablespoon)
- 1 t baking powder
- 3/4 cup flour
- 1 T. vanilla
Beat egg yolks & salt till light & lemon colored. Add sugar. Sift flour 4 times with baking powder. Add hot water & Vanilla. Pour over first batter. Bake 375° for 45 to 50 min.
Icing
- 4 T. Margarine
- 4 1/2 cups powdered sugar
- 1/2 t lemon
- 1 t Vanilla
- 2 t water
- 4 T Water
Mix all together & beat till smooth