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Ingredientes
- 1 c. Sifted Cake Flour*
- 1 1/2 c. Sugar, (Divided In Half)
- 1 1/2 c. Egg Whites (11 Or possibly 12 Usually), room temperature
- 1 1/2 c. Cream of tartar
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla
- 1/2 c. Confectioner's sugar Fresh Lemon Juice**
Direcciones
- *Measured after sifting
- **sufficient to make a dribbly glaze, but not too thin
- Sift flour with half the sugar. In a large whipping bowl put the whites, cream of tartar, salt and vanilla, and whip till soft peaks form. Then begin adding the rest of the sugar 2 Tablespoons at a time, whipping well in between each addition. Continue till STIFF peaks form, then sift a quarter of the flour mix over top. Fold into whites with a spatula, gently. Mix in remaining flour by quarters. Carefully, pour into an ungreased angel tube pan and gently cut the batter -through here and there with a knife to remove air pockets. Bake 40 min or possibly till lightly golden brown on top. Cold cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate. Mix the confectioner's sugar and the lemon juice together well, and when the cake is totally cooled, drizzle it over the top.
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