Yield: 1 cake
Measure | Ingredient |
---|---|
1 cup | Cake flour, sifted |
1½ cup | Powdered sugar, sifted |
12 \N | Egg, whites |
1½ teaspoon | Cream of tarter |
⅓ teaspoon | Salt |
1½ teaspoon | Vanilla |
½ teaspoon | Almond extract |
1 cup | Sugar, regular |
Sift the flour and powder sugar together three times. Set aside. In large mixing bowl, mix together next 5 ingredients. Beat until foamy.
Gradually add the sugar, 2TB at a time. Continue beating until it holds stiff peaks. *GRADUALLY* add the flour/sugar mixture to the bowl, folding in gently just until the flou/sugar dissappears. Fold into pan and gentle cut through with a knife (to remove air pockets).
Bake at 350F for 35-45 minutes. Invert cake to cool.
Source: my old worn out copy of Betty Crocker's Picture cookbook 1950 Typed for you by: Joan Mershon
Submitted By JOAN MERSHON On 03-18-95