1 1/4 cup granulated or 1 1/2 cup powdered sugar
1 cup flour
1-2 tablespns. lemon juice a pinch of salt
1 teaspn. vanilla
Sift 2 or 3 cups of sugar twice; measure out I cup; sift a sifter of flour 4 times; measure out 1 cup and mix it with the cup of sugar; put both in the sifter and sift once, return to the sifter and set in cold place; separate the eggs, putting the whites into the dish in which they are to be beaten and set them in a cold place for 15-20 m; when cool, add the salt to the eggs and begin beating with a long slow stroke, gradually increasing the velocity until the eggs begin to stiffen, then pour the lemon juice over and beat more rapidly for a time; continue beating until whites are stiff and feathery, then add flavoring; sift flour and sugar mixture over gradually, chopping and folding it in carefully; when all is in, drop by spoonfuls evenly into the pan and bake in slow oven 35-50 m., testing with broom straw. When done, turn the pan upside down with the sides resting on two saucers (unless you have the pans with projections for that purpose), so that a current of air will pass under and over the cake.
Angel cake - 1/2 white flavored with vanilla; 1/2 pink flavored with rose, 3 or 4 large layers. Other layers, of sponge layer cake lemon flavored, or some nice light brown cake such as molasses sugar cake or sponge layer cake with part browned flour. Filling of raisin dressing.