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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 45 min

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Ingredients

For 8 Servings

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  • 1 1/2 cups egg whites (10-12 large eggs)
  • 1 1/2 cups sifted powdered sugar
  • 1 cup sifted cake flour
  • 1 1/2 tsp cream of tartar
  • 1 tsp vanilla

Directions

Step By Step View
  • 1 In a very large mixing bowl bring egg whites to room temperature.
  • 2 Meanwhile, sift the powdered sugar and flour together 3 times and SET ASIDE.
  • 3 Add cream of tartar and vanilla to egg whites.
  • 4 Beat with an electric mixer (I use my KA stand mixer) on medium to high speed until soft peaks form (tips curl).
  • 5 Gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight up).
  • 6 Sift about one-fourth of the flour/powdered sugar mixture over the egg white mixture, then fold in gently.
  • 7 Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
  • 8 Gently pour the batter evenly into an ungreased 10-inch tube pan.
  • 9 Gently cut through the cake batter with a knife.
  • 10 Bake on the lowest rack in a 350°F oven for 40-45 minutes or until the top springs back when lightly touched.
  • 11 Immediately invert the cake in the pan and cool completely.
  • 12 Using a knife, loosen the sides of the cake from the pan, don’t forget to cut around the center hole.
  • 13 Then carefully cover the pan with a large plate and invert the pan onto the plate.
  • 14 Serves 12.
  • 15 Recipe from: BH& G- Old Fashioned Baking.

Directions

View All Steps
1. In a very large mixing bowl bring egg whites to room temperature.
2. Meanwhile, sift the powdered sugar and flour together 3 times and SET ASIDE.
3. Add cream of tartar and vanilla to egg whites.
4. Beat with an electric mixer (I use my KA stand mixer) on medium to high speed until soft peaks form (tips curl).
5. Gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight up).
6. Sift about one-fourth of the flour/powdered sugar mixture over the egg white mixture, then fold in gently.
7. Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
8. Gently pour the batter evenly into an ungreased 10-inch tube pan.
9. Gently cut through the cake batter with a knife.
10. Bake on the lowest rack in a 350°F oven for 40-45 minutes or until the top springs back when lightly touched.
11. Immediately invert the cake in the pan and cool completely.
12. Using a knife, loosen the sides of the cake from the pan, don’t forget to cut around the center hole.
13. Then carefully cover the pan with a large plate and invert the pan onto the plate.
14. Serves 12.
15. Recipe from: BH& G- Old Fashioned Baking.
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