Jolly mdfd30e-
1 1/4 c Cake flour; sifted
1 c Brown sugar; firmly packed
1 1/2 c Egg whites; from 12-14 eggs
1 1/2 ts Cream of tartar
1 ts Salt
1 c Brown sugar; firmly packed
2 ts Vanilla
Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand.
Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites
with cream of tartar and salt until foamy. Gradually add second cup of
brown sugar. Continue to beat until stiff peaks form. Add vanilla; blend
well. Divide flour-brown sugar mixture into 4 portions. Use a large rubber
spatula to fold each portion in separately; gently lift meringue up and
roll it over onto itself. Fold JUST until no traces of dry ingredients can
be seen. Gently push batter into pan. With a long, sharp knife, make 5 or 6
vertical cuts through batter to get rid of large air pockets. Bake 45
minutes, or until top of cake springs back after it is lightly touched with
a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan.
If pan does not have legs, place the center tube over the neck of a large,
heavy bottle. Do not remove from pan until cake is COMPLETELY cool…takes
at least an hour. Dust with sifted powdered sugar, or frost with a favorite
icing.
Here’s an extra-ordinary cake with a delicate difference. Wis/Gramma.
Yields
16 Servings