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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This light and spongy cake makes a fitting finale to any meal.Arlene Murphy, Beverly Hills, Florida Ingredients:
6 eggs, separated |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups sugar, divided |
1/2 cup warm water |
1 teaspoon vanilla extract |
1/2 teaspoon cream of tartar |
1/2 cup chocolate ice cream topping |
Directions:
1. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
2. In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
3. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
5. Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping. Yield: 12 servings.
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