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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups egg whites (10-12 large) |
1 1/2 cups sifted powdered sugar |
1 cup sifted all-purpose flour |
1 1/2 teaspoons cream of tartar |
1 teaspoon vanilla |
1 cup sugar |
Directions:
1. Bring egg whites to room temperature.
2. Sift powdered sugar and flour together 3 times.
3. In a large bowl beat egg whites, cream of tartar, and vanilla with electric mixer on medium speed till soft peaks form.
4. Gradually add sugar, about 2 tbs at a time, beating till stiff peaks form.
5. Sift about 1/4 of the flour mixture over beaten egg whites; fold in gently.
6. Repeat, folding in remaining flour mixture by fourths.
7. Pour into an ungreased tube pan (10 inch).
8. Bake on the lowest rack in a 350°F oven for 40-45 minutes or till top springs back when lightly touched.
9. Immediately invert cake (leave in pan); cool thoroughly.
10. loosen sides of cake from pan; remove cake.
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