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12 egg whites, room

1½ teaspoons cream of tartar

¾ cup granulated sugar

1½ teaspoons vanilla

½ teaspoon almond
extract, optional

1¼ cups confectioner’s sugar

1 cup sifted cake flour

¼ teaspoon salt

Heat oven to 350 degrees. In mixer bowl, beat egg whites and cream of tartar with whisk attachment on high speed until foamy. Beating constantly, add granulated sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding more sugar. (To test: Rub a bit of mixture between thumb and forefinger; it should be completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and, if desired, almond extract.

In separate bowl, sift confectioner’s sugar, flour and salt together twice. Sift about ½ cup of flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture ½ cup at a time. Pour batter into ungreased 10x4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets.

Bake in center of oven until top springs back when gently tapped with finger (30 to 40 minutes). Invert cake in pan, with tube resting on a bottle. Cool completely (about 90 minutes).

Frost with a simple vanilla, lemon, chocolate or strawberry glaze or with whipped cream and fresh berries.

American Egg Board

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