Gold and White Angel Cake from Alberta Burrill

PART ONE:

1/2 cup cake flour
6 egg whites
1/8 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla

Sift the flour three times.
Beat the egg whites until frothy,
Add salt and cream of tartar,
Beat until stiff and glossy but not dry.
Add the sugar a small amount at a time folding it in thoroughly.
add the vanilla.

Sift the flour over the eggs, floding in as you go untill thoroughly combines. Work very lightly.

Pour into a large angel pan.



PART TWO:


3/4 cup cake flour
3/4 teaspoon baking powder
6 egg yolks
1/2 cup sugar
2 tablespoons cold water
1/2 teaspoons lemon juice

Sift the flour and baking powder together three times.
Beat the egg yolks withthe sugar and water together until light and glossy and the volume has increased to four times the original volume.
add the lemon juice.
Sift flour over the top a little at a time folding in lightly till completely incorporated.

Pour over the first mixture in the pan.

Bake at 350 for 50 minutes.

Place the cone of the cake pan upside down on the neck of a wine bottle for an hour to cool.