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Makes 1 - 10" Cake or 2 Loaves
Preheat oven to 375°F.
Beat egg whites and salt until foamy, add cream of tartar and continue
to beat until soft peaks form. Gradually beat in the extracts and
one cup of sugar (very slowly!) and continue to beat until stiff
peaks form.
Sift remaining sugar and flour together. Gently fold
flour/sugar mixture into the egg whites. Spoon the batter into an
UNGREASED 10 inch tube
pan or two bread loaf pans. Bake for 30-35 minutes.
To cool, turn cake upsidedown. If your cake pan doesn't have legs
to keep the cake suspended upside-down, balance over a couple of
cans. he object is to cool the cake suspended. Remove cake from
pan when completely cool.
Hints & Tips:
- Egg white whip better at room temperature
- Even the tiniest speck of yolk will keep the egg whites from
whipping. Separate eggs in a separate bowl then pour the white
into a larger bowl with the others. That way if you break one
egg yolk, you won't waste the whole batch.
- Make sure that your bowls and whipping utensils are grease free.
The smallest amount of grease or oil will prevent the eggs from
whipping (have I said that enough?).
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