1 cup cake flour
3/4 cup plus 2 tbsp sugar
12 egg whites
1 1/2 tsp cream or tartar
1/4 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
375 degrees- stir together flour and first amount of sugar. set aside
In larger mixer bowl, beat egg whites, cream of tartar and salt, until foamy. add second amount of sugar, 2 tbsp at a time, beating on high speed until merinque holds stiff peaks. gently fold unflavorings sprinkle flour- sugar mixture, 1/4 cup at a time over meringue folding in gently just until flour and sugar mixture disappears. push batter into ungreased tube pan, 10x4 inches. gently cut through batter
bake 30-35 minutes or until top springs back when touched lightly with finger. invert tube pan on funnel; let hang until cake is completely cool
3/4 cup plus 2 tbsp sugar
12 egg whites
1 1/2 tsp cream or tartar
1/4 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
375 degrees- stir together flour and first amount of sugar. set aside
In larger mixer bowl, beat egg whites, cream of tartar and salt, until foamy. add second amount of sugar, 2 tbsp at a time, beating on high speed until merinque holds stiff peaks. gently fold unflavorings sprinkle flour- sugar mixture, 1/4 cup at a time over meringue folding in gently just until flour and sugar mixture disappears. push batter into ungreased tube pan, 10x4 inches. gently cut through batter
bake 30-35 minutes or until top springs back when touched lightly with finger. invert tube pan on funnel; let hang until cake is completely cool
Comments
Post a Comment