| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 5 |
|
Egg whites |
| 1 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
| 5 |
|
Egg yolks |
| 5 |
tb |
Cold water |
| 1 |
c |
Superfine granulated sugar |
| 1 |
c |
Cake flour |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Beat egg whites in large bowl until foamy, using medium speed of electric
mixer. Add cream of tartar and salt and beat until stiff.
In separate bowl, combine egg yolks, cold water and superfine sugar. Beat
at medium speed until mixture is light yellow and fluffy.
Sift cake flour 3 times and add it to yolk mixture along with vanilla.
Beat until well blended, using low speed. Fold in beaten egg whites by hand
and blend well.
Pour batter into large, ungreased 10-by-4-inch tube cake pan. Bake at 300
degrees 55 to 60 minutes. Turn upside to cool before removing from pan.
Makes 12 portions when served as a cake.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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