ANGEL CAKE NO. 2. If a slightly larger cake than the first angel-cake recipe will make is desired, the accompanying recipe should be followed. Its texture is practically the same as that of the other cake.

• 1-1/4 c. flour
• 1-3/4 c. powdered sugar
• 12 egg whites
• 1 tsp. cream of tartar

Sift the flour and sugar separately four or five times. Beat the egg whites until they are foamy and add the cream of tartar, continuing to beat until they are stiff. Add the powdered sugar gradually, continuing the beating. When all this has been added, sift in the flour, and fold it in with as light a motion as possible. Pour into a sponge-cake pan with a tube in the center, and bake in a very moderate oven, raising the temperature slightly at the end.

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