1 3/4 c Egg whites (12 to 14 large
-eggs)
1 ts Cream of tartar
1/4 ts Salt
1 3/4 c Sugar
1 1/4 c Flour
1 1/2 ts Vanilla
3/4 ts Almond extract
1/4 ts Lemon juice
Optional:
1 c Heavy cream; whipped
1 c Berries such as:
-strawberries; raspberries,
Blueberries and/or
-blackberries
BAKE: 350=B0
Sift sugar and flour together 3X. Put egg whites in mixing bowl, add cream
of tartar and salt and beat till very soft peaks form. With mixer on low
speed, gradually whisk in sugar/flour mixture. Fold in vanilla, almond and
lemon juice. Pour into ungreased 10″ tube pan and smooth top. Run spatula
gently through batter to remove air pockets. Bake till pale brown, about 1
hour and 10 mins.
Remove from oven, turn upside down and cool 1 hour. Remove. Serve with
whipped cream and berries, if desired.
ORIGINATOR Nathalie DuPree SUBMITTOR Grace Wagner wgmm@citynet.net
DATE 10/14/96
Yields
8 Servings