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Equipment and Special Ingredient:
Tube Pan -- aluminum (DO NOT GREASE)
Make castor sugar
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Pre-Prep:
All the sugar in this recipe has a finer grain than regular table sugar in Canada but not so fine as icing sugar.
Put regular sugar in a food processor and whirl it around for a minute or two to make the granules smaller.
Make all your measurements after the whirling.
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Ingredient Prep:
Small Bowl:
1/4 Cup Sugar
1/4 Cup cocoa
3/4 Cup Cake Flour
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Sift together using one of those fancy sifter thingys
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prepare separately:
1 Cup Sugar
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just have it handy.
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10 egg whites
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room temperature.
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Whip egg whites with an electric mixer on the next to highest speed. Continue until they start to form peaks
add 1 teaspoon of cream of tartar
Add the 1 cup of sugar gradually, a couple tablespoons at time, beating between additions.
When you are done, sturdy peaks will keep their little tufts.
Quickly beat in 1 teaspoon vanilla and 1/2 teaspoon lemon extract -- yes lemon. And put the mixing machine away.
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Sprinkle a small amount of the flour mixture over the batter and fold it in. I use a rubber spatula for this.
Repeat until all the flour is used up.
Pour batter in the tube pan and even out the top.
Bake in a 350 degree oven for 45 minutes.
Cool by inverting over a glass
Do not remove cake from the pan until it is cool -- about an hour & a half.
Remove from the pan by scraping the sides and top free.
Frost with a sprinkling of icing sugar.
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