Famous with my family and friends that is. I have been baking this cake for about 9 years now and it always gets rave reviews. It's from a good old Better Homes & Gardens cook book . I love to try and change things up but sometimes sticking with an original recipe is the best way to go. I have heard many times that it is a difficult cake to bake, I assure you it is not!
1-1/2 cups egg whites (10-12 large)
1-1/2 sifted powdered sugar
1 cup sifted cake flour
1-1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 cup granulated sugar
1. In a large mixing bowl allow egg whites stand at room temperature 30 minutes. Meanwhile, sift the cake flour and powdered sugar together and set aside.
*Quick tip: if you don't have a sifter (me) use a wire whisk to incorporate ingredients together.
2. Preheat oven to 350 degrees F.
3. Add vanilla and cream of tartar to eggs. Beat with an electric mixer on medium-high speed until soft peaks form (tip* soft peaks curl). Gradually add granulated sugar 2 tablespoons. at a time, beating until stiff peaks.
4.Shake or sift about 1/2 cup of powdered sugar mixture of the egg whites and begin to fold in gently with a spatula. Repeat using 1/2 cups till all powdered sugar mixture is incorporated.
5. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove air pockets.
6. Bake for 40-45 Min. or until top springs back when lightly touched.
Me being a dork while the cake bakes
7. Invert cake to cool thoroughly in pan.