Bake: 40 minutes
Cool: 2 hours
Serves: 12
Ingredients
1 & 1/2 cups egg whites
1 & 1/2 cups sifted powdered sugar
1 cup sifted flour
1 & 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
Toppings: whipped cream, strawberries and toasted coconut
Directions
In a large mixing bowl, allow egg whites to stand at room temperature for 30 minutes.
Meanwhile, sift powdered sugar and flour together 3 times, set aside.
Adjust baking rack to lowest position in oven and preheat oven to 350 F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form.
Gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peaks form.
Sift 1/4 the flour mixture over beaten egg whites. Fold in gently.
Repeat, folding in remaining flour mixture by fourths. Pour into ungreased tube pan. Gently cut through batter to remove air pockets.
Bake on lowest rack of oven for 40 minutes or until top springs back when lightly touched.
Immediately invert cake. Cool thoroughly, for 2 hours, in inverted pan. Loosen sides of cake from pan, remove cake from pan.
Slice and serve with whipped cream, strawberries and toasted coconut.
Nutrition Information per Serving
Calories: about 161
Fat: 0g :)
Recipe adapted from: The New Cook Book, Bridal Edition
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