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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This light, moist cake is my favorite, shares Fayrene De Koker of Auburn, Washington. It tastes heavenly and is special enough for most any occasion. Ingredients:
1-1/2 cups egg whites (about 12) |
1-1/4 cups confectioners' sugar |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons cream of tartar |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
1 cup sugar |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
2. Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 20 servings.
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