12 eggs
1 1/2 c powdered sugar
1 c flour
1 1/2 teas cream of tartar
1 1/2 teas vanilla
1/2 teas almond ext
1/4 teas salt
1 c sugar
Separate eggs measuring 1 1/2 c egg whites. Set aside for 30 min at room temp.
Meanwhile sift sugar and flour 3 times. Set aside. Add cr of tartar, extracts and salt to egg whites. Beat on high speed. Gradually add sugar beating until sugar is dissolved and stuff peaks form. Fold in flour mixture 1/4 c at a time. Gently spoon into an un greased pan. Cut through batter to remove air bubbles. Bake@ 350 for 40-45 min or until cake is springy. Immediately invert pan and cool completely before removing cake from pan. Enjoy!
1 1/2 c powdered sugar
1 c flour
1 1/2 teas cream of tartar
1 1/2 teas vanilla
1/2 teas almond ext
1/4 teas salt
1 c sugar
Separate eggs measuring 1 1/2 c egg whites. Set aside for 30 min at room temp.
Meanwhile sift sugar and flour 3 times. Set aside. Add cr of tartar, extracts and salt to egg whites. Beat on high speed. Gradually add sugar beating until sugar is dissolved and stuff peaks form. Fold in flour mixture 1/4 c at a time. Gently spoon into an un greased pan. Cut through batter to remove air bubbles. Bake@ 350 for 40-45 min or until cake is springy. Immediately invert pan and cool completely before removing cake from pan. Enjoy!
No comments:
Post a Comment