Categories: Cakes - Frosting - Icing
Ingredients
- 1 cup sifted cake flour
- 1 1/2 cups sifted sugar
- 1 1/4 cups (10 to 12) egg whites- at room temperature
- 1/4 tsp. salt
- 1 1/4 tsp. cream of tartar
- 1 tsp. vanilla
- 1/4 tsp. almond extract
Directions
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Sift flour once, measure, add 1/2 cup sugar, and sift together four times. Beat egg whites and salt with flat wire whisk or rotary egg beater until foamy. Sprinkle in cream of tartar and continue beating until egg whites are stiff enough to hold up in soft peaks but are still moist and glossy.
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Sprinkle remaining sugar over egg whites, 4 Tbsp. at a time, and beat after each addition to blend (25 strokes). Beat in flavoring (10 strokes).
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Sift about 14 of flour over mixture and fold in lightly (15 fold over strokes), turning the bowl gradually. Fold in flour by fourths in this way, folding well after last addition (10 extra strokes). Turn into ungreased round 10-inch tube pan.
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To use an electric mixer, beat egg whites and salt in large mixer bowl at medium to high speed until foamy.
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Add cream of tartar; beat until stiff enough to hold up in definite peaks, but not dry. Continue
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beating at high speed, adding sugar rapidly, 1 Tbsp. at a time. Beat only until sugar is just blended. Add flavoring. Remove bowl from mixer. Fold in flour mixture by hand as above.