Two Part Angel Cake


This is a recipe from my grandmother's recipe collection.

1 to 10 - inch tube pan


  • 6 egg whites

  • ½ teaspoon cream of tartar

  • ¼ teaspoon salt

  • ¾ cup white sugar

  • ½ cup all-purpose flour

  • ½ teaspoon vanilla extract

  • 6 egg yolks

  • ¾ cup white sugar

  • ¼ teaspoon salt

  • ¾ cup all-purpose flour

  • ¼ cup boiling water

  • ¾ 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.

Nutrition Facts (per serving)

155 Calories
2g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 155
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 88mg 29%
Sodium 137mg 6%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 4g
Calcium 27mg 2%
Iron 1mg 4%
Potassium 62mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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