Archangel Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the whites of the eggs to a stiff froth. Add the baking powder and salt to the flour, and sift it three times. Sift the sugar three times. Beat the butter which has been well washed, to a crea...
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Ingredients
- A Cupful of Butter
- 2 Cupfuls of Sifted Flour
- A Cupful of White Pulverized Sugar
- The Whites of 8 Eggs
- A Teaspoonful of Lemon Extract
- ¼ Teaspoonful of Salt
- A Teaspoonful of Baking Powder
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