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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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For my daughter's first birthday, I baked this tasty cakeand I've been happily doing so ever since, grins 78-year-young Sarah Curci of San Jose, California. She's 55 now and still looks forward to her special treat each year. But it's a dessert that works for almost any other occasion, too. Sarah Curci, San Jose, California Ingredients:
1 cup cake flour |
1-1/2 cups sugar, divided |
1-1/2 cups egg whites (10 to 12 large eggs) |
1 teaspoon cream of tartar |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
2 cups heavy whipping cream, whipped |
6 tablespoons confectioners' sugar |
1 teaspoon ground cinnamon |
1/2 to 1 teaspoon ground ginger |
fresh or silk roses or mint, optional |
Directions:
1. Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.
2. Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.
3. Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately. Yield: 16 servings.
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