How to make it

  • Preheat oven to 375 degrees.
  • egg whites should sit out on the counter until they are at room temperature.
  • Sift together, potato starch, cornstarch and granulated sugar. Set aside. this is the "flour" and sugar mixture...
  • In a large mixing bowl, combine egg whites, salt, cream of tartar and extracts.
  • Beat on high speed with electric mixer until stiff and stand in peaks. About 1 1/2 to 2 minutes. Do not over beat. Reduce the speed to med. high and sprinkle in the 1 cup of sugar (1 tablespoon at a time), for about 1 minute. Turn mixer to lowest speed and sprinkle in the sifted flour and sugar mixture for about 1 1/2 minutes.
  • Using a rubber spatula, carefully pour out the mixture into the ungreased 10 tube pan. Bake 35 minutes at 375. Invert pan (hang on a narrow jar) and let cool completely. Note....... that it is better to slightly over bake this cake than under bake. It is a delicious soft, light angel food cake that freezes very well and thaws wonderfully. Great for for the whole family

Reviews & Comments 3

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    " It was excellent "
    megadaisy1 ate it and said...
    I just made this cake it was excellent. I love it topped with fresh peaches(sliced with sugar) and whip cream. It is a version of strawberry shortcake but it is peaches.
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    " It was excellent "
    lincolntoot ate it and said...
    Bookmarked and a 5! Can't wait to bake.
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    " It was excellent "
    gourmetana ate it and said...
    I love this cake! My mom used to bake something very similar to this when I was younger. The potato starch makes the cake so soft... it is wonderful! 5*****
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