4/5
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Ingredients
- 1 3/4 cups egg white at room temperature ( about 12 – 14 eggs)
- 3/4 tsp. salt
- Add salt and beat until frothy.
- When frothy add 1 1/2 tsp. cream of tartar
- Beat until bubbles are small and white and shiny (just holding shape a little, not until stiff and standing alone). Don’t overbeat.
- 1 1/2 cups sugar
- 1 tsp. vanilla
- 1 cup cake flour, or 1 cup sifted all purpose white flour – 2 Tbsp.
- Fold half the sugar into the beaten egg whites, a tablespoon at a time. Sift the rest of the sugar with the flour 4 times, and fold into the meringue, with spatula and handle gently.
- Pour into 10 inch ungreased angel food (or bundt) pan.
- Bake in slow oven 325degrees for 1 hour, turning a little hotter, 350, for last 15 min. to brown.
Preparation
Step 1
Aunt Glad was Grandpa’s (Jim) Mother’s sister. She and Uncle Howard lived in Edmonton for several years, and we spent a lot of time together.
If I am using egg yolks only for something, I save the whites in the freezer, and eventually have enough for this cake.
Sometimes I combine chocolate pudding and whip cream for a yummy icing, and you can cut the cake in layers, and use less whip cream with the pudding for between layers.
Have fun Kira.