Two Part Angel Cake

This is a recipe from my grandmother’s recipe collection.

Preparation Details

Prep Time: Not available

Cook Time: Not available

Total Time: Not available

Servings: 14

Ingredients

• 6 egg whites
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ¾ cup white sugar
• ½ cup all-purpose flour
• ½ teaspoon vanilla extract
• 6 egg yolks
• ¾ cup white sugar
• ¼ teaspoon salt
• ¾ cup all-purpose flour
• ¼ cup boiling water
• ¾ teaspoon baking powder
• 1 teaspoon vanilla extract

Steps

1. To make Bottom/White part: Beat whites with salt until frothy. Add cream of tartar and continue beating until stiff, but not dry. Sift 1/2 cup flour and 3/4 cup sugar 4 times (separately). Add sugar gradually, then fold in flour. Add in 1/2 teaspoon vanilla. Put into ungreased angel cake pan. Prepare top.
2. To Make Top/Yellow Part: Beat yolks until light. Add 3/4 cup sugar, which has been sifted 4 times, gradually. Beat for 3 minutes. Add 3/4 cup flour and baking powder, which has been sifted together 4 times. Alternate flour mixture with hot water. Add 1 teaspoon vanilla. Pour this mix over top of first batter.
3. Bake at 325 degrees F (165 degrees C) for 40 minutes.