This was always one of my favorite birthday cakes when I was a kid. I hope that you try it. It does take a little extra time but is well worth it. This recipe also uses up the 12 egg whites from the Creme Brulee' Cake.
Preheat the oven to 350 degrees.
12 Egg Whites at room temperature
3 cups of Powdered Sugar
1 cup of Cake flour or 1 cup of all purpose flour minus 2 tablespoons (sifted three times before starting any of the processes)
1 1/2 teaspoons of Cream of Tartar
1 teaspoon of vanilla
1/2 cup Granulated Sugar
I used 1 cup of all purpose Flour and removed 2 Tablespoons and then sifted it three times.
In an extra large mixing bowl allow egg whites to stand at room temperature for at least 30 minutes.
Sift flour (again if using all purpose flour) with powdered sugar three times and set aside.
Add cream of tartar and vanilla to egg whites and beat with a mixer until medium peaks form. Sift 1/4 of the flour and sugar over the egg whites and Gradually fold in flour and sugar. Try not to deflate the egg whites. Gently spoon into an ungreased, 10" tube pan. Bake at 350 degrees for 50 minutes or until cake tester comes out clean. Do not open the oven door while baking.
Once the cake is removed, invert the pan and let it cool thoroughly.
To remove from pan, carefully loosen the cake from the sides with a metal spatula.
Serve with fruit sauce
1 pint of assorted fruit chunks
1/2 cup orange juice or apple juice
3 Tablespoons Brown Sugar
Combine all ingredients and cook over low heat until liquid thickens. It takes a few minutes because as the fruits heat, they release the liquid within the fruit chunks.
Enjoy!
Deloris
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