| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Frosting, Book-insert, Moms | 1 | Cake | |
INGREDIENTS
| 4 | Eggs, separated | |
| 1/2 | ts | Salt |
| 2 | tb | Cold water |
| 1/2 | c | Hot water |
| 1 1/2 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | All-purpose flour, sifted |
| 1/2 | ts | Cream of tartar |
INSTRUCTIONS
Beat egg yolks and 1/4 teaspoon salt in a 3-1/2 quart mixing bowl until very thick and light colored. Add cold water and beat one minutes. Then hot water next and beat 5 minutes or until mixture fills bowl 3/4 full. Gradually beat in sugar; stir in vanilla. Beat untilfluffy. Blend in flour. Beat egg whites until frothy; add cream of tartar and remaining salt and continue beating until stiff but not dry. Fold whites into egg-yolk mixture. Pour into an ungreased 10-inch tube pan and bake in moderate oven (425 degrees) for one hour. Invert pan on cake rack and let cool fo 20 minutes; cut cake away from pan with sharp knife and turn out on rack to cool. ÿ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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