 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
For our daughter's wedding, a friend made this lovely, airy cake from a recipe she's used for decades. Serve slices plain or dress them up with fresh fruit. Ingredients:
1-1/4 cups egg whites (about 9) |
1-1/2 cups sugar, divided |
1 cup cake flour |
1-1/4 teaspoons cream of tartar |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/4 teaspoon salt |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.
|
|