- 2
Ingredients
- 1 C sifted cake flour
- 1 1/2 C superfine sugar
- 1 3/4 C (about 14) egg white, at room temperature
- 1 T warm water
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 2 tsp vanilla extract
Preparation
Step 1
Heat oven to 350F. Butter two 10 1/2 x 15" jelly-roll pans, line with parchment; butter and flour parchment. Set aside.
Sift together flour and 3/4 C of the sugar three times. Set asie.
Using an electric mixer, beat egg whites and water until foamy. Add salt, cream of tartar, and vanilla and beat until soft peaks form. Beat in remaining sugar a tablespoon at a time, until stiff but not dry.
Transfer to a large bowl. In six additions, sift dry ingredients over egg-white mixture, folding in each addition quickly.
Divide batter between the two pans and smooth it out. Bake for about 20 minutes, or until tops are golden brown and cakes spring back when pressed. Cool completely in pans.
Using pansy template as a guide, cut out one small and two large cake shapes. Wrap tightly in plastic until ready to use.