(Created page with "1-2/3 c. sifted cake flour 2 c. sugar 1-1/2 c. egg whites (from 12 eggs) 1/2 tsp. salt 3 tsp. cream of tartar 1-1/2 tsp. vanilla 1/2 tsp. almond Sift flour and 1/2 cu...") |
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1-2/3 c. sifted cake flour | 1-2/3 c. sifted cake flour | ||
2 c. sugar | 2 c. sugar | ||
1-1/2 c. egg whites (from 12 eggs) | 1-1/2 c. egg whites (from 12 eggs) | ||
1/2 tsp. salt | 1/2 tsp. salt | ||
3 tsp. cream of tartar | 3 tsp. cream of tartar | ||
1-1/2 tsp. vanilla | 1-1/2 tsp. vanilla | ||
1/2 tsp. almond | 1/2 tsp. almond | ||
Sift flour and 1/2 cup of sugar four times. | Sift flour and 1/2 cup of sugar four times. | ||
Beat egg whites, salt, cream of tartar and flavorings at high speed to soft peaks. Add 1-1/2 c. sugar gradually and beat until stiff. | Beat egg whites, salt, cream of tartar and flavorings at high speed to soft peaks. Add 1-1/2 c. sugar gradually and beat until stiff. | ||
Fold in flour in fourths just until blended. | Fold in flour in fourths just until blended. | ||
Bake at 375 deg. for 35-45 minutes in ungreased 10" tube pan. Invert until completely cold. (Usually have to prop pan up on other pans set under the "legs" of the tube pan, in order to keep cake from touching the surface it is set on.) | Bake at 375 deg. for 35-45 minutes in ungreased 10" tube pan. Invert until completely cold. (Usually have to prop pan up on other pans set under the "legs" of the tube pan, in order to keep cake from touching the surface it is set on.) | ||
Note: Save egg yolks for other use, such as Sponge Cake, above. | Note: Save egg yolks for other use, such as Sponge Cake, above. | ||
</poem> | |||
Latest revision as of 13:56, 19 December 2021
1-2/3 c. sifted cake flour
2 c. sugar
1-1/2 c. egg whites (from 12 eggs)
1/2 tsp. salt
3 tsp. cream of tartar
1-1/2 tsp. vanilla
1/2 tsp. almond
Sift flour and 1/2 cup of sugar four times.
Beat egg whites, salt, cream of tartar and flavorings at high speed to soft peaks. Add 1-1/2 c. sugar gradually and beat until stiff.
Fold in flour in fourths just until blended.
Bake at 375 deg. for 35-45 minutes in ungreased 10" tube pan. Invert until completely cold. (Usually have to prop pan up on other pans set under the "legs" of the tube pan, in order to keep cake from touching the surface it is set on.)
Note: Save egg yolks for other use, such as Sponge Cake, above.