Angel Cake Recipe 3

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Ingredients for Angel Cake

Add the salt to the whites, and beat them till frothy.
Add the lemon juice and continue beating till the eggs are very stiff.
Then beat in the sugar, adding it a little at a time, and beat till the mixture is as stiff as the mixture can be made.
Beat in the vanilla, then carefully fold in the flour.
Put into a small angel cake tin, the inside of which has been wet with cold water.
Bake from forty to fifty minutes in a cool oven.
When removed from the oven, turn it upside down to cool in the pan.
When cold, run a knife around the cake to remove it from the pan.
To make this cake a little more tender two tablespoons of oil can be beaten into the batter just before folding in the flour.
If this batter is baked in the form of cup cakes and the cakes are frosted and sprinkled with cocoanut, they may be called Angel Cakelets.