| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Book-insert, Cakes, Frosting, Moms |
1 |
Cake |
INGREDIENTS
| 4 |
|
Eggs, separated |
| 1/2 |
t |
Salt |
| 2 |
T |
Cold water |
| 1/2 |
c |
Hot water |
| 1 1/2 |
c |
Sugar |
| 1 |
t |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour, sifted |
| 1/2 |
t |
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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