| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Taste3 | 1 | servings | |
INGREDIENTS
| 1 | c | Cake flour |
| 1 1/2 | c | Plus 1 tablespoon sugar; (processed in food |
| ; processor until | ||
| ; superfine) | ||
| 1 3/4 | c | Egg whites; (about 13) at room |
| ; temperature | ||
| 1/2 | ts | Salt |
| 1 | ts | Cream of tartar |
| 1 | ts | Almond extract |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
Preheat oven to 300 degrees. Sift flour three times. Sift again with 3/4 cup plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour 15 minutes or until cake springs back when touched. Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis Yield: 1 10-inch tube cake Converted by MC_Buster. Recipe by: TASTE SHOW #TS4843 Converted by MM_Buster v2.0l.
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