Two Part Angel Cake

Recipe View Preheat oven to 325°F (165°C). Ensure you have an ungreased angel food cake pan ready. (5 minutes)

Recipe View For the Bottom/White Layer: In a large, clean bowl, beat the egg whites with 0.25 teaspoon salt until frothy. Add the cream of tartar and continue beating until stiff, glossy peaks form, but the whites are not dry. (8 minutes)

Recipe View In a separate bowl, sift together 0.5 cup flour and 0.75 cup sugar four times. This ensures a light and airy texture. (5 minutes)

Recipe View Gradually add the sugar mixture to the beaten egg whites, folding gently to combine. Be careful not to deflate the whites. (3 minutes)

Recipe View Fold in 0.5 teaspoon vanilla extract. (1 minute)

Recipe View Pour the white batter into the ungreased angel food cake pan. (2 minutes)

Recipe View For the Top/Yellow Layer: In a separate bowl, beat the egg yolks until light and pale. (5 minutes)

Recipe View Gradually add 0.75 cup sugar, which has been sifted four times, to the yolks. Beat for 3 minutes until the mixture is thick and ribbon-like. (8 minutes)

Recipe View In another bowl, sift together 0.75 cup flour and 0.75 teaspoon baking powder four times. (5 minutes)

Recipe View Alternately add the flour mixture and 0.25 cup boiling water to the yolk mixture, beginning and ending with the flour. Mix until just combined. (5 minutes)

Recipe View Stir in 1 teaspoon vanilla extract. (1 minute)

Recipe View Gently pour the yellow batter over the top of the white batter in the angel food cake pan. (2 minutes)

Recipe View Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)

Recipe View Remove from the oven and invert the pan immediately onto a wire rack. Let the cake cool completely upside down before removing it from the pan. This prevents the cake from collapsing. (60 minutes)