ANGEL PART:

9 egg whites
1/2 tsp. cream of tartar
1 c. superfine granulated sugar
1 c. flour
Small pinch of salt
1 tsp. vanilla or 1/2 tsp. almond extract or half of each

GOLD PART:

9 egg yolks
Pinch of salt
1 c. superfine granulated sugar
1/4 c. boiling water
1 1/4 c. flour
1 tsp. baking powder
1 tsp. vanilla

Add the pinch of salt to the egg whites and beat until stiff but not stiff enough to slide from the bowl when inverted.

When they have been beaten to a stiff froth, sprinkle in the cream of tartar and continue to beat to the stiffness required.

Have sugar and flour sifted together four times. A small quantity at a time, sift mixture over beaten whites and whisk or fold it in after each addition; do not beat. Blend in flavoring.