Title: Self-Frosting Angel Cake
Categories: Cake Dessert
Yield: 1 Cake

6		Egg whites, room temperature
1/2	ts	Cream of tartar
1/8	ts	Salt
1/4	c	Plus 2 Tb. sugar
1/2	c	Sifted plain flour
1/2	ts	Vanilla extract
1/8	ts	Almond extract
1/2	c	Flaked coconut

Beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flaverings. Pour batter into an ungreased 9 inch square baking pan. Sprinkle coconut over top. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan about 40 minutes. Remove from pan and cut into squares to serve.

By: Reba Price Source: Shelbyville (TN) Times-Gazette, October 22, 1991

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