INGREDIENTS

INSTRUCTIONS

A 10 x 4-inch tube pan or a 9 to 10-inch round cake pan with sides at
least 3 inches high (a removable bottom is helpful)  Check that one
rack is in the middle of the oven and heat the oven to  325 degrees.
Pour the egg whites into the bowl in which you will be  making the
batter. If the pan has a removable bottom, do nothing to  it. If it
does not, lightly butter the bottom. Line the bottom with  waxed paper
or parchment paper cut to fit, and lightly butter the  paper.
Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2
cup of the confectioners' sugar in a small bowl. Have all ingredients
and tools at hand.  Beat the egg whites with an electric mixer on
medium speed for about 2  minutes, until frothy and well broken up. Add
the cream of tartar and  increase the speed to medium-high. Beat until
the whites lose their  yellow cast, greatly increase in volume, and
start to turn white.  With the mixer running, slowly sprinkle the
remaining sugar over the  whites. Beat until the whites become very
thick, very glossy, and  white, and the beaters leave a deep trail.
Depending on the mixer,  this need only take about 3 minutes total.
Beat in the lemon juice  and vanilla, just enough to mix. Reduce the
speed to the lowest  possible. Quickly sprinkle the flour-sugar mixture
over the whites.  As soon as it is all added, but not completely mixed
in, stop the  machine and remove the bowl. With a rubber spatula or a
large metal  spoon, complete mixing in the flour by folding or gently
stirring.  Stop just as soon as the flour seems blended in. With a
rubber  spatula, scrape the batter (9 cups) into the pan and spread
evenly.  Inscribe a circle deep in the batter to release any large air
bubbles.  Bake until no moist patches remain in the surface cracks, the
cake  springs back when touched, and a cake tester inserted in the
center  comes out clean ~ - about 50 minutes for a 10 x 3-inch pan, 1
hour  for a tube pan. Turn the pan upside down on a wire rack. Let cool
completely.  Loosen the edges (and tube) with a knife. Turn out the
cake, loosen  and remove the pan bottom, or peel off the paper. Store
airtight 1  day at room temperature before serving or freezing. If you
wish, sift  confectioners' sugar over the top before serving. NOTES :
Cooking Live  Recipe by: Cooking Live show #CL8801  Posted to MC-Recipe
Digest V1 #382 by Angele Freeman  <jfreeman@netusa1.net> on Jan 20,
1997.

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