ANGEL CAKE

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.

ANGEL CAKE No. 2

?
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.

POTATO-FLOUR SPONGE CAKE.
When a substitute for wheat flour must be used and the supply of eggs is not large, the family need not be deprived of excellent cake, for potato sponge cake can be made. This resembles angel food to a certain extent, as it is white in color and tender in texture. It is a splendid cake to serve with rich frozen desserts.

POTATO-FLOUR SPONGE CAKE

?
5 egg whites
?
1-1/2 c. sugar
?
1/2 c. water
?
2/3 c. potato flour
?
1/3 c. wheat flour
?
1/2 tsp. cream of tartar
?
1 tsp. lemon extract

Beat the egg whites until stiff. Cook the sugar and water until the sirup threads. Add this sirup to the egg whites and beat well. Sift the potato flour, wheat flour, and cream of tartar three times, and then fold into the mixture. Add the flavoring, turn into a pan, and bake for about 40 minutes.

SPONGE CAKE WITH POTATO FLOUR.
--The accompanying recipe for sponge cake contains honey for part of the sweetening, both the yolks and the whites of the eggs, and potato flour. When sugar and wheat flour are scarce, this is a very good cake to make.

SPONGE CAKE WITH POTATO FLOUR

?
1/2 c. honey
?
1/2 c. granulated sugar
?
1/2 c. water
?
5 eggs

?
Grated rind and juice of 1/2 lemon
?
1/2 c. potato flour

Boil the honey, sugar, and water to the soft-ball stage. Separate the eggs, beat the yolks until thick and lemon-colored, and then beat the sirup into them. Add the grated lemon rind and juice, stir in the potato flour, and finally fold in the whites of the eggs, beaten very light. Bake in a tube pan for about 50 minutes