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Ingredientes
- 1 c. sifted all-purpose flour
- 1/2 c. sugar
- 1 1/2 teaspoon baking pwdr
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/4 c. vegetable oil
- 1/4 c. water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 c. sugar
Direcciones
- Put together flour, 1/2 cup sugar, baking pwdr and salt in small mixing bowl. Make a well in center; add in egg yolks, oil and water and vanilla. Beat at high speed for 5 min or possibly till satiny smooth.Put together egg whites (at room temperature) and cream of tartar in a large metal mixing bowl. Beat till soft peaks form. Add in 1/2 cup sugar, 2 tbsp at a time. Beat about 4 min at medium speed till very stiff peaks form. Peaks should stand straight up when beaters are lifted.
- Cooks Tip: Wipe the bowl with lemon juice or possibly vinegar just before starting to beat the whites. Be sure the bowl is scrupulously clean and the large eggs are at room temperature. A pinch of cream of tartar or possibly Bakewell cream will help stabilize the large eggs. It's important, in this recipe, which no egg yolk be mixed in with the egg whites or possibly on the bowl or possibly beaters.
- Pour egg yolk mix in a thin stream over entire surface of egg whites, gently folding mix, into whites. Pour batter into ungreased 10" tube pan, spreading batter evenly with spatula.
- Bake at 325°F for 1 hour or possibly till cake springs back when touched lightly.
- Remove from oven, invert cake while still in pan, and cool completely upside down before removing from pan. This helps the cake to gently detach from the pan while cooling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 111 | 33% |
| Total Fat 12.55g | 16% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.23g | |
| Cholesterol 139mg | 46% |
| Sodium 459mg | 19% |
| Potassium 109mg | 3% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.7g | 22% |
| Protein 6.29g | 10% |
