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1 1/4 c. powdered sugar
1 c. cake flour
1 1/2 c. egg whites, at room temperature (12-14 egg whites)
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. almond extract (optional)
1 c. sugar

Preheat oven to 375 degrees. In small bowl stir powdered sugar and flour; set aside. In large bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla, salt and almond extract until well mixed.

Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time; beat just until sugar is dissolved and whites stand in stiff peaks. Do not scrape sides of bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 at a time, just until flour disappears.

Pour mixture into ungreased 10-inch tube pan. With metal spatula, cut through batter to break large air bubbles. Bake 35 minutes or until cake springs back when lightly touched with finger. Invert cake in pan on bottle; cool completely. With spatula, loosen cake from pan and remove to plate.


1 1/4 c. light corn syrup
2 egg whites, at room temperature
Dash salt
1 tsp. vanilla

In small saucepan over medium heat, heat corn syrup until boiling; remove from heat.

In large bowl, with mixer at high speed, beat egg whites until foamy. Add salt and continue beating just until soft peaks form. Slowly pour in hot syrup, continuing to beat for 6-8 minutes until frosting is fluffy and forms peaks. Beat in vanilla. My family loves this cake.

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