Recipe for cooking texas angel cake

Desserts to Go with Coffee and Tea :: Sponge Cake

Texas Angel Cake

White Layer
6 egg whites
1/2 tsp. cream of tartar
Salt
1/2 c. cake flour
1/2 tsp. vanilla extract or flavoring
3/4 c. sugar

Beat egg whites with pin. of salt on a lrg. platter with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites, 2 Tbsp. at a time, until all is used. Fold in flavoring. Pour batter into very lrg. nonstick angel food pan.

Yellow Layer
6 egg yolks
3/4 c. sugar
3/4 c. flour
1/4 c. boiling water
Salt
1 tsp. lemon extract or flavoring
1 tsp. baking powder

Beat together egg yolks, sugar and pin. of salt for 3 mins.. Add baking powder to flour, and sift four times. Fold flour and water alternately into egg mixture. Add lemon extract or flavoring carefully. Place this mixture lightly by spoonsful on top of white mixture. Bake in slow oven at least one hour. Begin at 275 degrees F, and after 50 mins., increase heat to 325 degrees F. Remove from oven and invert pan until cool.