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Yellow Angel Cake

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“This is a "heavenly" cake with a unique flavor combo. Well worth the effort, though it is not difficult to make. From an old Farm Journal cookbook”
1hr 25mins
1 ten inch cake

Ingredients Nutrition


  1. Beat egg yolks till thick and lemon colored; add water and beat again till thick.
  2. Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
  3. Fold in flavorings.
  4. Fold in flour that was sifted with salt.
  5. Beat egg whites till foamy.
  6. Add cream of tartar.
  7. Beat till stiff and glossy--not dry.
  8. Fold into batter.
  9. Pour into ungreased 10-inch tube pan.
  10. Bake in preheated 350° oven about 1 hour.
  11. To test doneness, gently press top (it should spring back).
  12. Invert pan and cool completely.
  13. To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
  14. Serve plain, frosted or glazed.

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