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Ingredients
- 1 1/4 c. Sifted flour
- 1 1/2 c. Sifted light brown sugar
- 14 x Egg whites at room temperature
- 1 1/2 tsp Cream of tartar
Directions
- Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C brown sugar. Reserve. Beat the egg whites till foamy, then add in the cream of tartar. Beat on high speed till tripled in volume. Sprinkle (like brown sugar can be sprinkled!) half the remaining sugar on top of the egg whites and beat till incorporated. Repeat with remaining sugar. Beat mix on high speed till stiff and glossy. Mix in the flour/sugar mix in three additions. Spoon the cake batter into an ungreased 10 inch angel food cake pan with a removable bottom. Run a knife through the batter to remove any large air bubbles. Bake for 45 min till cake is golden. Invert and cold completely, about an hour. Remove from pan.
- This is really good served with a blueberry sauce, or possibly your favorite fruit sauce.
- My notes: I didn't use cake flour, but regular (Southern) flour. The cake browned early, but didn't get overly brown so I left it in the full 45 min and it is fine. I think it's pretty important which the cake pan have a removable bottom so which the cake can be removed without too much mangling.
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