Ingredients:
7 egg whites (3/4 cup)
1/2 cup powdered sugar
1/4 cup potato starch flour
1/4 cup cornstarch
1/3 cup granulated sugar
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon dried lemon peel
Preheat the oven to 375 degrees Fahrenheit
Set the egg whites aside to bring to room temperature.
Sift together into a small bowl the powdered sugar, flour, and cornstarch. The sifting is essential in this recipe. Measure the granulated sugar to have handy.
In a large glass or metal (not plastic) mixing bowl, place egg whites, cream of tartar, salt, and lemon peel. With Mixture at high, beat until the mixture is well blended. Continue to beat while adding the granulated sugar slowly. Beat until sugar is dissolved and whites form stiff peaks. With a rubber spatula, gently fold in the flour and powdered sugar mixture about one-fourth at a time, folding just enough so the flour disappears.
Pour batter into ungreased 9" tube pan and cut through with spatula to break any air bubbles. Bake at 375 degrees for 35 minutes or until top springs back when lightly touched. Remove from oven and cool cake in the inverted pan. Remove cake only when completely cool. Make 8 servings.
This recipe can be doubled for a large 10" tube pan.
7 egg whites (3/4 cup)
1/2 cup powdered sugar
1/4 cup potato starch flour
1/4 cup cornstarch
1/3 cup granulated sugar
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon dried lemon peel
Preheat the oven to 375 degrees Fahrenheit
Set the egg whites aside to bring to room temperature.
Sift together into a small bowl the powdered sugar, flour, and cornstarch. The sifting is essential in this recipe. Measure the granulated sugar to have handy.
In a large glass or metal (not plastic) mixing bowl, place egg whites, cream of tartar, salt, and lemon peel. With Mixture at high, beat until the mixture is well blended. Continue to beat while adding the granulated sugar slowly. Beat until sugar is dissolved and whites form stiff peaks. With a rubber spatula, gently fold in the flour and powdered sugar mixture about one-fourth at a time, folding just enough so the flour disappears.
Pour batter into ungreased 9" tube pan and cut through with spatula to break any air bubbles. Bake at 375 degrees for 35 minutes or until top springs back when lightly touched. Remove from oven and cool cake in the inverted pan. Remove cake only when completely cool. Make 8 servings.
This recipe can be doubled for a large 10" tube pan.
No comments:
Post a Comment