Category: Desserts - Cakes & Cupcakes

  Date Posted: 10/2/2009

  Author: Good Housekeeping

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  Prep Time:

  Total Time:

  Serves:

1 1/4 cup egg whites (10-12)
1 cup flour
1 1/2 cup sugar
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond

1. About 1 hour before using eggs remove from refrigerator and separate, putting 1 1/4 cups whites in large bowl.  Whites at room temperature whip up lighter with increased fineness of grain and delicacy to cake.

2. Heat oven to 375 deg. Be sure tube pan is clean and grease-free.

3. Sift flour and 1/2 cup of sugar together 4 times. Set aside.

4. Beat egg whites and salt with hand beater until foamy. Sprinkle in cream of tartar and continue beating until soft, moist, glossy peaks form.

5. Sprinkle in 1 cup sugar, 1/4 at a time, over whites, beating 25 strokes after each addition.

6. Add vanilla and almond and beat 10 strokes.

7. Sift in flour mixture in quarters, folding in lightly with wooden spoon, wire whisk or rubber spatula, turning bowl gradually and beating 15 strokes after first 3 additions and 25 strokes after last addition.

8. Pour into ungreased tube pan (or loaf pan 10x5x3 inch).  Bake tube pan 30 to 35 minutes (loaf pan 25 minutes).

9. When done, invert over bottle for 1 hour or until cold. (The cell walls are so delicate they shrink if cake is removed while still warm and thus lessen the volume.)

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