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1½ cups sugar
6 eggs
1 tsp cream of tartar
¾ tsp vanilla
¾ cup water
1 cup cake flour
Pinch of salt
¼ tsp almond extract

Boil sugar and water together until it spins a thread. Have egg whites beaten stiff and add salt. Pour syrup over eggs and beat until cool. Sift flour and cream of tartar together 4 or 5 times. Add beaten yolks and then fold in the flour. Put in flavoring. Bake in an ungreased angel food cake pan. Bake 45 minutes or 1 hour in slow oven at 325°.