1 1/2 c Egg whites
1 1/4 c Granulated sugar
1 1/4 c Cake flour
(or 1 cup all-purpose flour)
1 1/2 ts Cream of tartar
1/3 c Mild or dark molasses
Confectioners’ sugar;
-(optional)
Use either a 10- by 4-inch tube pan or a 9- to 10-inch round cake pan
with sides at least 3 inches high (a removable bottom is helpful).
Check that one rack is in the middle of the oven and heat the oven to
325 degrees. If the pan has a removable bottom, do nothing to it. If
it does not, lightly butter the bottom. Line the bottom with waxed
paper or parchment paper cut to fit, and lightly butter the paper.
Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
Have all ingredients and tools at hand. Pour the egg whites into the
bowl in which you will be making the batter. Beat the egg whites with
an electric mixer on medium speed for about 2 minutes, until frothy
and well broken up. Add the cream of tartar and increase speed to
medium-high. Beat until the whites lose their yellow cast, greatly
increase in volume, and start to turn white. With the mixer running,
slowly sprinkle the remaining 1 cup sugar over the whites. Beat until
the whites become very thick, very glossy, and white, and the beaters
leave a deep trail. Depending on the mixer, this need only take about
3 minutes total. Reduce the speed to the lowest possible. Pour in the
molasses. Beat a few seconds, scraping the sides of the bowl with a
rubber spatula to make sure all the molasses is incorporated. Quickly
sprinkle the flour-sugar mixture over the whites. As soon as it is
all added but not completely mixed in, stop the machine and remove
the bowl. With a rubber spatula or a large metal spoon, complete
mixing in the flour by folding or gently stirring. Stop just as soon
as the flour seems blended in. With a rubber spatula, scrape the
batter (9 to 10 cups) into the pan and spread evenly. Inscribe a
circle deep in the batter to release any large air bubbles. Bake
until no moist patches remain in the surface cracks, the cake springs
back when touched, and a cake tester inserted in the center comes out
clean — about 50 minutes for a 10- by 3-inch pan, 1 hour for a tube
pan. Turn the cake pan upside down on a wire rack. Let cool
completely. Loosen the edges (and tube) with a knife. Turn out the
cake, loosen and remove the pan bottom, or peel off the paper. Store
airtight 1 day at room temperature before serving or freezing. If you
wish, sift confectioners’ sugar over the top before serving. This
recipe yields ?? servings.
Yields
1 servings