12 egg whites beaten till peaked
add cake flour, sugar, vanilla, almond extract, lemon juice, a pinch of salt, cream of tarter. Bake 325 for about 50 minutes or until cake bounces back when pressed, then turn cake pan upside down to cool and...
12 egg whites
3/4 cups granulated sugar
1 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp lemon juice
1/2 tsp almond extract
1 cup sifted cake flour
3/4 c sifted granulated sugar
1. In a large mixing bowl, break a dozen eggs and remove yolks to keep egg whites. Mix on low until the eggs are broken and bubbles form on the edges of the bowl.
2. Add A 1 tablespoon at a time until on high. Mix on medium-high until soft peaks form.
3. Add B and beat to combine.
4. Sift in C 3 tablespoons at a time and, using a spatula, gently fold to mix.
5. Pour mixture into an ungreased two piece tube cake pan (with a removable bottom), even top with spatula and tap pan on countertop to remove air bubbles. Bake 325 degrees for about 50 minutes, or when cake is lightly brown and springs back when pressed.
6. Cool the cake by turning the pan upside down (this is so gravity won't flatten your cake.)
7. Cut and enjoy! (The folks in the test kitchen served with a generous dollop of Haagan Dazs chocolate ice cream).
Recipe courtesy of America's Test Kitchen #526 There's a hole in your cake.Posted by Cathy at January 11, 2007 12:55 AM