1 1/4 c Sifted flour
1 1/2 c Sifted light brown sugar
14 Egg whites at room
-temperature
1 1/2 ts Cream of tartar
(from Martha Stewart, I think)
Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C brown
sugar. Reserve. Beat the egg whites until foamy, then add the cream of
tartar. Beat on high speed until tripled in volume. Sprinkle (like brown
sugar can be sprinkled!) half the remaining sugar on top of the egg whites
and beat until incorporated. Repeat with remaining sugar. Beat mixture on
high speed until stiff and glossy. Fold in the flour/sugar mixture in three
additions. Spoon the cake batter into an ungreased 10 inch angel food cake
pan with a removable bottom. Run a knife through the batter to remove any
large air bubbles. Bake for 45 minutes until cake is golden brown. Invert
and cool completely, about an hour. Remove from pan.
This is really good served with a blueberry sauce, or your favorite fruit
sauce.
My notes: I didn’t use cake flour, but regular (Southern) flour. The cake
browned early, but didn’t get overly brown so I left it in the full 45
minutes and it is fine. I think it’s pretty important that the cake pan
have a removable bottom so that the cake can be removed without too much
mangling.
Yields
1 Servings