| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 | c | Cake flour |
| 12 | Egg whites | |
| 2 | ts | Cream of tartar |
| 1 | ts | Vanilla extract |
| 1/8 | ts | Salt |
| 6 | Lemon rose geranium leaves | |
| Lemon rose geranium leaves and blossoms | ||
| Fresh berries |
INSTRUCTIONS
FOR GARNISH Cost: $ - Preparation Time: 10 min. Difficulty Level: 1 - Servings: 1- 10 inch cake 1. Preheat oven to 350F. 2. Sift 3/4 cup of the sugar and flour together; set aside. 3. In a large mixing bowl, combine egg whites with the cream of tartar, vanilla and salt. 4. Beat until soft peaks begin to form. Do not overbeat; mixture should be stiff but not dry. 5. Gently fold in the flour mixture, a small bit at a time. 6. Line the bottom of an ungreased 10" tube pan with the leaves. 7. Pour the batter into the pan and bake until the cake is golden and springs back when gently touched, about 50 minutes. 8. Invert the cake pan over the neck of a bottle and let the cake cool in the pan for 1 to 1-1/2 hours. 9. Gently run a sharp knife around the sides of the pan to release the cake. 10. Garnish with geranium leaves, flowers and fresh berries, if desired. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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