2 cups egg whites, room temperature ( 12 -13 eggs)
2 cups granulated sugar, divided & sifted
1 cup Swan’s Down Cake Flour, sifted
1/2 cup unsweetened cocoa, sifted
1/4 teaspoon salt
1 1/2 teaspoons cream of tarter
2 teaspoons water
1 teaspoon vanilla
Beat 2 c.(scant) egg whites ( about 12 egg whites) until foamy. Add 1/4 teaspoon salt. Beat a little then add 1 1/2 teaspoons cream of tarter and beat until very stiff but not dry. It must hold a firm peak when beaters are lifted. Start adding 1 cup of sugar, 3 tablespoons at a time, folding in each addition with wire whip. Add 1 teaspoon vanilla and 2 t. water, still folding. Add the flour mixture gently adding by 3 tablespoons at a time until all blended. Pour into angel food cake pan. Cut through gently with a knife to break up any large bubbles and bake on lowest rack of oven at 275 degrees for 30 minutes then at 324 degrees for 30 minutes. Hang on bottle to cool.
Note: Amy Lynn’s grama Cle would frost the cake with pink frosting and I am sure the frosting was home made. She made this cake for everyone’s birthday and this was a family tradition. Thank you Grama for sharing your special recipe with all of us.
We didn’t have her frosting recipe so I tested and used Pink Strawberry whipped frosting from Duncan Hines. We used 3 cans or 3 cups of frosting to frost the cake in the Petal design. To see how to decorate the cake, go to www.lizbushong.com.
Baking and Helpful Tips:
Preheat your oven.
Egg whites need to be at room temperature before whipping.
Sift all dry ingredients 3 times is essential.
Use a non-greased tube pan.
Measure cake flour lightly leveling off instead of packing the flour in the measuring cup-an important step in baking cakes from scratch.
A scant means -approximately- I used 13 eggs to equal 2 cups of egg whites.
Hang baked cake upside down on a bottle to cool. A glass coke bottle or bottle like that, my tube pan has extensions on the top of pan, so I was able to turn the cake over on a baking cooling rack with out the cake top touching the rack.
Cake has to be totally cool before removing from pan. Run a knife around the edges of the outer edge of cake and straight up and down strokes for the center around the tube, then flip over and release cake. Using a serrated knife, cut the cake away from the bottom of the pan and not top of pan with tube in it. TaDa!
Its worth the effort!
Yield: 1- 10″ tube pan- 10-12 servings