Two Part Angel Cake Recipe

Name: Two Part Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 egg whites; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 3/4 cup white sugar; 1/2 cup all-purpose flour; 1/2 teaspoon vanilla extract; 6 egg yolks; 3/4 cup white sugar; 1/4 teaspoon salt; 3/4 cup all-purpose flour; 1/4 cup boiling water; 3/4 teaspoon baking powder; 1 teaspoon vanilla extract

Servings: persons

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
6 egg yolks
3/4 cup white sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
1/4 cup boiling water
3/4 teaspoon baking powder
1 teaspoon vanilla extract

1
To make Bottom/White part: Beat whites with salt until frothy. Add cream of tartar and continue beating until stiff, but not dry. Sift 1/2 cup flour and 3/4 cup sugar 4 times (separately). Add sugar gradually, then fold in flour. Add in 1/2 teaspoon vanilla. Put into ungreased angel cake pan. Prepare top.
2
To Make Top/Yellow Part: Beat yolks until light. Add 3/4 cup sugar, which has been sifted 4 times, gradually. Beat for 3 minutes. Add 3/4 cup flour and baking powder, which has been sifted together 4 times. Alternate flour mixture with hot water. Add 1 teaspoon vanilla. Pour this mix over top of first batter.
3
Bake at 325 degrees F (165 degrees C) for 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 egg whites, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 3/4 cup white sugar, and more.

Yes, Two Part Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Two Part Angel Cake

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