Recipe By : Jolly (mdfd30e)
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Cake flour -- sifted
1 c Brown sugar -- firmly packed
1 1/2 c Egg whites -- from 12 to
- 14 eggs
1 1/2 ts Cream of tartar
1 ts Salt
1 c Brown sugar -- firmly packed
2 ts Vanilla
Preheat oven to 350°F. Have an ungreased 10" tube pan at hand.
Combine cake flour and 1 cup brown sugar.
In a large bowl, beat egg whites with cream of tartar and salt until
foamy. Gradually add second cup of brown sugar. Continue to beat
until stiff peaks form. Add vanilla; blend well.
Divide flour-brown sugar mixture 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 until no
traces of dry ingredients can be seen.
Gently push batter into pan. With a long, sharp knife, make 5 or 6
vertical cuts through batter to get rid of large air pockets.
Bake 45 minutes, or until 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. Do not remove from pan until cake is completely
cool... takes at least 1 hour.
Dust with sifted powdered sugar, or frost with a favorite icing.
