1 c Cake flour
1 1/2 c Plus 1 tablespoon sugar
(processed in food processor
Until
Superfine)
1 3/4 c Egg whites (about 13) at
Room temperature
1/2 ts Salt
1 ts Cream of tartar
1 ts Almond extract
1/2 ts Vanilla extract
Preheat oven to 300 degrees.
Sift flour three times. Sift again with 3/4 cup plus 1 tablespoon
sugar.
In KitchenAid, making sure bowl is clean and free of any oil, beat egg
whites until frothy. Add salt, cream of tartar. Beat until it barely
holds soft peaks.
Beat in remaining 3/4 cup sugar, a little at a time, until it holds
stiff peaks.
Fold in extracts.
Sift 1/4 flour mixture over whites and gently but thoroughly fold it
in. Sift and fold in remaining flour, in the same manner, 1/4 at a
time.
Spoon or pour batter into a very clean, ungreased tube pan. Rap it on
the counter to eliminate gaps.
Bake for 1 hour 15 minutes or until cake springs back when touched.
Invert pan over bottle to cool. Cool completely before inserting
sharp knife around edges of pan to loosen. Rap bottom of pan firmly
on counter. Invert onto plate. Serve with Passion Fruit Coulis
Yield: 1 10-inch tube cake
TASTE SHOW #TS4843
From Richard Wilson, Only the Best, Ltd.
Yields
4 servings