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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This was my mother's recipe and one she used for fresh fruit rather than shortcake. It is also good just as is with a sprinkling of icing sugar. Has the added bonus of no extra fat and relatively healthy. Hope someone out there enjoys this. Ingredients:
1 1/2 cups cake flour (sifted before measuring) |
1 teaspoon baking powder |
1/2 teaspoon salt |
3 egg yolks |
3/4 cup cold water |
1 1/4 cups sugar |
3 egg whites |
1 1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 325 degrees.
2. 10 inch tube pan - UNGREASED).
3. Sift flour, baking powder and salt.
4. Beat egg yolks until frothy.
5. Add water and beat until the bowl is nearly full of liquid and bubbles are small.
6. Add sugar gradually.
7. Add dry ingredients slowly, beating as you do.
8. Beat egg whites until stiff peaks are formed.
9. Fold in thoroughly.
10. Bake 50 minutes.
11. Do not use a plastic bowl - a large metal one is best.
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