| 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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