CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
|
16 |
Servings |
INGREDIENTS
|
|
Jolly mdfd30e- |
1 1/4 |
c |
Cake flour; sifted |
1 |
c |
Brown sugar; firmly packed |
1 1/2 |
c |
Egg whites; from 12-14 eggs |
1 1/2 |
ts |
Cream of tartar |
1 |
ts |
Salt |
1 |
c |
Brown sugar; firmly packed |
2 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand.
Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites
with cream of tartar and salt until foamy. Gradually add second cup of
brown sugar. Continue to beat until stiff peaks form. Add vanilla; blend
well. Divide flour-brown sugar mixture into 4 portions. Use a large rubber
spatula to fold each portion in separately; gently lift meringue up and
roll it over onto itself. Fold JUST until no traces of dry ingredients can
be seen. Gently push batter into pan. With a long, sharp knife, make 5 or 6
vertical cuts through batter to get rid of large air pockets. Bake 45
minutes, or until top of cake springs back after it is lightly touched with
a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan.
If pan does not have legs, place the center tube over the neck of a large,
heavy bottle. Do not remove from pan until cake is COMPLETELY cool...takes
at least an hour. Dust with sifted powdered sugar, or frost with a favorite
icing.
Here's an extra-ordinary cake with a delicate difference. Wis/Gramma.
Posted to EAT-L Digest 15 Sep 96
Date: Mon, 16 Sep 1996 04:17:12 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”