How to make it

  • Preheat oven to 350 degrees.
  • Sift flour and 3/4 c of the superfine sugar together 4 times onto wax paper. Set aside.
  • In a double-boiler, gently warm egg whites and warm water over simmering water until just slightly warm.
  • Using electric mixer fitted with the wisk attachment, beat egg whites and water on low speed until foamy.
  • Add salt, cream of tartar and vanilla.
  • Beat on medium-high speed until soft peaks form, 2-3 minutes.
  • While beating, mix in the remaining 3/4 c of sugar 1 tbsp at a time.
  • Beat on high speed until the peaks are stiff and the mixture is glossy. You'll know yer peaks are stiff if they stand straight up when you remove the wisk.
  • Sift a bit of the flour/sugar mixture in a thin layer over the egg whites, and using a rubber spatula gently fold it in.
  • Repeat step 9 3-4 more times.
  • Gently place the batter in an ungreased, 10-inch angel food pan.
  • Run a knife through the batter once or twice to pop any air bubbles.
  • Smooth the top even.
  • Bake until cake is golden brown and springy when you poke the top, 30-40 minutes.
  • Invert pan onto a wine bottle or onto its legs and cool at least an hour.
  • Run a knife around the edges to loosen and invert onto a cooling rack.
Warming the Whites   Close
Soft Peaks   Close
Stiff and Glossy   Close
done   Close

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