I have the recipe for both the Gold and Angel cakes, with the instructions for baking same.

They are as follows:" ANGEL CAKE.
"For the Angel cake, use one even cupful of the whites of egg (whites of either eight large or nine small eggs); a pinch of salt, if added when beating eggs, hastens the work.

One and one-quarter cups granulated sugar, 1 cup of Iglehart's Swansdown cake flour.

Sift flour once, then measure and sift three times.

Beat whites of eggs about half, add 1/2 teaspoonful of cream of tartar then beat whites of eggs until they will stand of their own weight.