#1799 - Yellow Angelfood Cake

(by Shirley McNevich)

6 eggs
1/2 cup cold water
2 cups white sugar
1 TBSP vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
3/4 tsp. cream of tartar
Frosting: 1 egg white; 2 TBSP milk; 2 TBSP flour; 2 cups Domino's powdered sugar; 1/2 tsp. vanilla; 1/2 cup Crisco shortening

In a mixer add 6 egg yolks and water--beat until thick. Add white sugar--beat for 1 minute. Add 2 cups flour, baking powder, salt and 1 TBSP vanilla--beat, then set aside. In a mixer add 6 egg whites--beat. Add cream of tartar--beat until stiff. Add egg white mixture to egg yolk mixture--fold in using a spoon. Pour batter into an UNgreased tube cake/angelfood cake pan. Bake at 300 degrees for 15 minutes, then without opening the oven door increase temperature to 325 degrees and bake for 1 additional hour. Invert cake pan on a cake rack--cool completely. Remove cake from cake pan on to a serving plate. Frosting: in a mixer add 1 egg white--beat. Add milk, 2 TBSP flour, 1 cup powdered sugar and 1/2 tsp. vanilla--beat. Add other 1 cup powdered sugar and Crisco--beat until smooth. Frost the cake.