Ingredients
- 1 cup cake flour (not self-rising) shopping list
- 1 1/2 cups superfine sugar, separated into two servings of 3/4 cup each shopping list
- 1 3/4 cups large egg whites (about 10-12), super fresh and room temp shopping list
- 1 tbsp warm water shopping list
- 1/2 tsp salt shopping list
- 1 tsp cream o' tartar shopping list
- 1 1/2 tsp quality vanilla extract shopping list
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
Reviews & Comments 0
-
All Comments
-
Your Comments