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“Very light, sweet and delicious with fresh fruit. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
1hr 20mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Beat egg whites with salt to stiff peaks.
  3. Sift flour 4 times with the baking soda and cream of tartar.
  4. Cream butter until soft; add sugar gradually until fluffy.
  5. Add vanilla.
  6. Add batter to beaten egg whites gradually; fold flour in lightly.
  7. Pour into two angel food cake pans and bake for one hour.

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