Two Part Angel Cake recipe

1 servings

6 egg whites

1/2 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup white sugar

1/2 cup all-purpose flour

1/2 teaspoon vanilla extract

6 egg yolks

3/4 cup white sugar

1/4 teaspoon salt

3/4 cup all-purpose flour

1/4 cup boiling water

3/4 teaspoon baking powder

1 teaspoon vanilla extract

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.

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.

Bake at 325 degrees F (165 degrees C) for 40 minutes.