1 1/2 cups egg whites (apprx 10)
1 1/2 cups all-purpose flour
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot* preserves
2 tbsp water
Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees.
Sift flour and 1/2 cup of the sugar together twice; set aside.
Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.
In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot* preserves
2 tbsp water
Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees.
Sift flour and 1/2 cup of the sugar together twice; set aside.
Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.
In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.
*Peach may be substituted.
Serves 12.
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