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Add a photoRaciónes: 12
Ingredientes
- 1 1/4 c. Cake flour, sifted
- 1 c. Brown sugar, firmly packed
- 1 1/2 c. Egg whites, from 12-14 Large eggs
- 1 1/2 tsp Cream of tartar
- 1 tsp Salt
- 1 c. Brown sugar, firmly packed
- 2 tsp Vanilla
Direcciones
- Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand.
- Combine cake flour and 1 c. brown sugar. In a large bowl, beat egg whites with cream of tartar and salt till foamy. Gradually add in second c. of brown sugar. Continue to beat till stiff peaks form. Add in vanilla; blend well. Divide flour-brown sugar mix into 4 portions. Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST till no traces of dry ingredients can be seen. Gently push batter into pan. With a long, sharp knife, make 5 or possibly 6 vertical cuts through batter to get rid of large air pockets. Bake 45 min, or possibly till top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan.
- If pan does not have legs, place the center tube over the neck of a large, heavy bottle. Don't remove from pan till cake is COMPLETELY cold...takes at least an hour. Dust with sifted powdered sugar, or possibly frost with a favorite icing.
- Here's an extra-ordinary cake with a delicate difference. Wis/Gramma.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 209 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 255mg | 11% |
| Potassium 176mg | 5% |
| Total Carbs 47.64g | 13% |
| Dietary Fiber 0.2g | 1% |
| Sugars 35.92g | 24% |
| Protein 4.53g | 7% |
