Two-Part Angel Cake

Ingredients

• 1/2 cup softened butter
• 1/2 cup white sugar
• 2 large eggs, beaten
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan with butter.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the beaten eggs, stirring until thoroughly combined.
3. In a separate bowl, mix together the flour, cornstarch, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, alternating with the evaporated milk, stirring until everything is well blended.
4. Add the vanilla extract and mix until incorporated. Pour the batter into the prepared cake pan and spread out evenly.
5. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• The original angel cake was made with the whites of 12 eggs.
• In the United States, angel cake is also known as sponge cake.
• Angel cake is a popular dessert in many countries around the world.