Let eggs sit at room temperature for an hour before using, to get maximum volume. Preheat oven to 375°F and rinse 10-inch tube pan with very hot water to be certain it is not greasy. Combine sifted flour and 1/2 cup sugar and sift together four times. Combine egg whites, cream of tartar, salt and flavorings in a large bowl. Beat until whites form soft peaks, but are still moist and glossy. Add the rest of the sugar in four additions by sprinkling five tablespoons at a time over the whites and beating until sugar is dissolved about 25 strokes each time. Add flour / sugar mixture in four additions, sifting it over the whites and folding it in with a wire whip turning the bowl a little with each fold. After last addition use 10 to 20 additional fold over strokes. Pour batter into pan and bake 35 to 40 minutes. Remove from oven and invert pan to cool. If your pan doesn't have legs invert the cake over the neck of a glass bottle. Let stand upside down until the cake is
completely cool then loosen around the side and around the tube with a slender
knife; invert and remove cake pan. Frost with a glaze of powdered sugar
and cream flavored with almond extract or lemon juice and zest. Cake is so light
that you may find it best to cut it with a thread. |
| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |
Added: March 8, 2001