Angel Cake

1 1/4 cups sugar 1 cup sifted cake flour 1 cup egg whites (8 to 10 eggs)

1 teaspoon cream of tartar

1/2 teaspoon salt

3/4 teaspoon vanilla

1/4 teaspoon almond extract

Sift 1/4 cup sugar and flour together 4 times. Beat egg whites, cream of tartar and salt to a stiff foam. Add remaining sugar, a little at a time, beating it in, preferably with a rotary beater. Add flavorings. Fold in flour, sifting a little at a time over egg white and sugar mixture. Pour into a large ungreased tube pan; cut through batter with a spatula to remove large air bubbles. Bake in a moderate oven (350°F.) 45 to 60 minutes. Remove from oven; invert pan 1 hour.

Graham Cracker Cream Cake

1/2 cup shortening

1 cup sugar

2 eggs, beaten

1 cup sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup graham cracker crumbs 1 cup milk 1 teaspoon almond extract

Cream shortening and sugar together until fluffy. Beat in eggs. Sift flour, baking powder and salt together 3 times, add crumbs and add alternately with milk and almond extract to creamed mixture. Pour into 2 (8-inch) cake pans lined with waxed paper. Bake in a moderate oven (350°F.) 25 to 30 minutes. Put layers together with Cream Filling (page 464) and frost top and sides with a butter frosting.

Whipped Cream Cake

1 cup whipping cream

2 eggs, beaten until thick and lemon colored

1 cup sugar

1 teaspoon vanilla

1 1/2 cups sifted cake flour 1/4 teaspoon salt

2 teaspoons baking powder

Whip cream until it holds its shape. Add eggs and whip until light as foam. Add sugar and beat again. Add vanilla. Sift flour, salt and baking powder together 3 times and add to egg mixture. Bake in greased layer cake pans in a moderate oven (350° F.) 25 to 30 minutes. Makes 2 (8-inch) layers. Cool and spread Seven Minute Icing (page 479) or whipped cream between the layers and on top.

Sour Cream Cake

2 eggs

1 cup sugar

1 cup thick sour cream

1 teaspoon vanilla

2 cups sifted cake flour

1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

Beat eggs very light, add sugar gradually and beat until fluffy. Add cream and vanilla and beat. Sift dry ingredients together 3 times and add to egg mixture, beating until smooth. Bake in a square pan (8-inch) lined with waxed paper, in a moderate oven (350°F.) about 35 minutes.

Prune And Apricot Upside-Down Cake

1/4 cup butter 1/2 cup brown sugar 1/2 teaspoon lemon rind Stewed apricot halves Stewed prune halves 5 tablespoons shortening

2/3 cup sugar

1 egg, beaten

1 cup milk

2 1/4 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

Cream butter and brown sugar; add lemon rind; spread on bottom of cake pan 8" by 2". Arrange apricot and prune halves to form design on top of sugar mixture. Cream shortening, add sugar slowly, then egg; beat well. Add milk alternately with flour, baking powder and salt sifted together. Mix thoroughly. Pour batter carefully over fruit in pan; bake 50 minutes at 3 50° F. Turn onto serving platter, upside down.