Ingredients

The following ingredients have 10 Servings
  • 1 ½ cups egg whites (10-12 large eggs; room temperature)
  • 1 1/2 tsp cream of tartar
  • 1 cup sugar
  • 1 ½ cups powdered sugar
  • 1 cup flour (or gluten free flour mix)
  • 1 tbsp Corn Starch
  • 1 tsp vanilla extract

Instruction

  • Preheat your oven to 350 degrees.
  • In your stand mixer beat the room temperature egg whites, cream of tartar, and vanilla until soft peaks form (the tips will curl with beaters lifted).
  • Gradually add granulated sugar, about 2 tbsps at a time, beating until stiff peaks form. This is when the meringue holds its shape and does not fall over.
  • In a seperate bowl, sift powdered sugar, flour, and cornstarch together. Once is great twice will five a very delicate cake.
  • Add 1⁄4 of the powdered sugar/flour mix to the stiff egg whites. Fold in gently. Repeat, folding in the remaining flour mix by fourths.
  • Pour into an ungreased 10 inch tube pan or bundt pan.
  • Bake on the lowest rack in a 350 degree oven for 40-45 minutes or until top springs back when lightly touched.
  • Immediately invert cake when you remove from oven. Cool thoroughly in pan, Loosen cake from pan, and remove.