Ingredients
- Eleven egg whites
- One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
- One tumbler (1 1/4 cups) of sifted flour
- One teaspoon cream of tartar
- Vanilla to taste
Directions
- Preheat the oven to a moderate heat appropriate for baking.
- Sift the flour four times, leaving the tumbler even full.
- Add the cream of tartar to the flour and sift again.
- Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth.
- Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
- Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes.
- Remove from oven and leave the pan upside down to cool.
- Take the cake out of the pan by gently loosening it with a knife.
- Ice the cake before serving.
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