Servings: 12
Time: 55 minutes
Ingredients
1 3/4 c sugar, crushed to superfine
1/4 tsp salt
1 c cake flour
12 egg whites, room temperature
1/3 c warm water
1 tsp orange or other extract
1 1/2 tsp cream of tarter
1/4 tsp salt
1 c cake flour
12 egg whites, room temperature
1/3 c warm water
1 tsp orange or other extract
1 1/2 tsp cream of tarter
Directions
Preheat oven to 350 degrees.
Wipe all equipment down with vinegar (bowl, spatula, whisks, tube pan).
Sift half the superfine sugar with the salt and cake flour.
In a large bowl, use a balloon whisk to combine the egg whites, water, extract, and cream of tartar. After 2 minutes, switch to a hand or stand mixer.
Slowly sift the reserved sugar into the egg whites, beating continuously at medium speed.
Once you reach medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all the flour is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick.
Cool upside down on a cooling rack for at least an hour before removing from pan.
Wipe all equipment down with vinegar (bowl, spatula, whisks, tube pan).
Sift half the superfine sugar with the salt and cake flour.
In a large bowl, use a balloon whisk to combine the egg whites, water, extract, and cream of tartar. After 2 minutes, switch to a hand or stand mixer.
Slowly sift the reserved sugar into the egg whites, beating continuously at medium speed.
Once you reach medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all the flour is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick.
Cool upside down on a cooling rack for at least an hour before removing from pan.
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