Instructions: * Remove eggs from refrigerator several hours before using. They beat up lighter and more easily when at room temperature, and give increased fineness of grain and delicacy of texture to angel food cakes. Sift flour once, measure, and sift four more times. Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time, until all is used. Fold in flavoring. Then sift small quantity of flour over mixture and fold in carefully; continue until all is used. Turn into ungreased angel food pan and bake in slow oven at least one hour. Begin at 275 degrees F. and after 30 minutes increase heat slightly (325 degrees F.) and bake 30 minutes longer. Remove from oven and invert pan for 1 hour, or until cold. NOTE No one ever made a better angel food cake, than my Mom! It was a favorite company dessert, often served with fresh fruit and whipped cream. Onolicious!! She followed the directions in her cookbook
*exactly*. Me ke aloha, Mary Spero

Latest Cake Secrets, General Foods Corporation, New York, 1934, p.18.

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