Source: saved recipe (Google Drive)
Written for a stand mixer. Yield: 16 servings.
Ingredients
- 1 1/4 cups flour
- 1 1/2 cups sugar, divided (1/2 cup and 1 cup)
- 1 1/2 cups egg whites (12-15 eggs, at room temperature)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
Directions
- Mix the flour and 1/2 cup sugar in a small bowl; set aside.
- Place the egg whites in the mixer bowl. Attach the wire whip. Gradually turn to speed 6 and whip 30-60 seconds, until frothy.
- Add the cream of tartar, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, until the whites are almost stiff but not dry.
- Turn to speed 2. Gradually add the remaining 1 cup sugar and mix about 1 minute. Stop and scrape the bowl.
- Remove the bowl from the mixer. Spoon the flour-sugar mixture, a quarter at a time, over the egg whites, folding in gently with a spatula just until blended.
- Pour the batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife to remove large air bubbles.
- Bake at 375°F for 35 minutes, or until the crust is golden brown and the cracks are very dry.
- Immediately invert the cake onto a funnel or soft drink bottle. Cool completely before removing from the pan.
Notes
Per serving: 124 cal, 4g protein, 27g carbohydrate, 0g fat, 0mg cholesterol, 79mg sodium.