1 c Sifted cake flour 1/4 ts Salt
1 1/4 c Confectioners sugar 1 1/2 ts Vanilla
-shifted 1/4 ts Almond extract
1 1/2 c Egg whites (12 eggs) 1 c Sugar
1 1/2 ts Cream of tartar
Sift flour and confectioners sugar three times. Beat egg whites and
cream of tartar, salt, vanilla and almond extract till stiff enough
to hold up in soft peaks, but still moist and glossy. Beat in the
granulated sugar, two tablespoons at a time, continuing to beat until
meringue holds stiff peaks. Sift about 1/4 of the flour mixture over
whites; fold in lightly with down up and over motion, turning bowl.
Fold in remaining flour by fourths. Bake in an ungreased 10 inch tube
pan in moderate oven (375) about 30 minutes or until done. Invert
pan, cool thoroughly.
TROUBLE SHOOTING: Tough Cake: too hot an oven, not enough sugar, over
mixing. Course Texture: Underbeaten egg whites, insufficient blending
of ingredients; too slow an oven. Cracks in Crust: Overbeaten egg
whites; too much sugar; too hot an oven. Sticky Crust: Too much
sugar; underbaking. Undersized Cake: Underbeaten, overbeaten whites;
Overmixing; too large a pan; too hot an oven.
BH&G Dessert Book == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
1 cake
