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12 large egg whites 1 1/2 tsp. cream of tartar 1 1/2 c. sugar, divided 1 1/2 tsp. vanilla 1/2 tsp. lemon extract 1 c. cake flour, sifted 1/4 tsp. salt You will also need a tube pan. Preheat oven to 375 degrees. In a large mixing bowl, beat the egg whites with the cream of tartar on high speed of an electric mixer until frothy. Add 3/4 cup sugar, 2 tablespoons at a time, until dissolved, beating constantly. The whites should be glossy and hold soft peaks. Sift the cake flour, the remaining 3/4 cup sugar and the salt together into a bowl. Sift 1/2 cup of the flour mixture over the egg whites. Gently fold in with a rubber spatula. Repeat with the remaining flour 1/2 cup at a time until all the flour is incorporated. Fold in the vanilla extract and lemon extract. Pour the batter into an ungreased tube cake pan. Gently cut through the batter in the tube cake pan with a knife to break any air bubbles. Bake for 30 to 40 minutes until golden brown and firm to the touch. Invert the cake onto a large glass bottle to cool for 1 1/2 hours before topping (to keep from falling). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |