We celebrated my moms 52nd birthday yesterday with board games and good food. This cake was by far the favorite. It's not too hard to make and is definitely worth the effort. About as moist as a frog in the rainforest right after the rainy season, and as sweet as 2 cups of sugar.
Ingredients
1 ¾ cups sugar
¼ teaspoon salt
1 cup cake flour, sifted
12 egg whites (the close to room temperature the better)
⅓ cup warm water
1 teaspoon vanilla extract
1 ½ teaspoon cream of tartar (white vinegar works as well, to stabilize the egg whites)
Directions
1. Preheat oven to 350 degrees F.
2. Sift half of the sugar with the salt, and the cake flour. Set the remaining sugar aside.
3. In a large bowl, combine egg whites, water, vanilla extract, and cream of tartar, make sure to whisk thoroughly. After 2 minutes witch to a hand mixer. Slowly sift the reserved sugar beating continuously at medium speed. Once you have achieved medium peaks, gently sift the flour mixture (just enough to dust the top of the foam); using a spatula fold in the flour mixture gently. Continue folding in the flour mixture a little bit at a time until all the mixture is incorporated.
4. Carefully spoon mixture into an un-greased tube pan. Bake for 35 minutes before checking for doneness with a toothpick (when inserted halfway between the inner and outer wall, the skewer should come out dry.
5. cool upside-down on a cooling rack for a least an hour before removing from pan.
Original recipe courtesy of Alton Brown.
Whipped Cream
Ingredients
2 quarts of heavy whipping cream
½ cup sugar
1 teaspoon vanilla
Directions
1. In a mixing bowl whip heavy whipping cream for about minute.
2. Slowly add in both the sugar and the vanilla to the whipping cream and mix together until light a fluffy.
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