Ingredients:
- 1 cup cake flour
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1 cup confectioner's sugar
- 1/4 tsp. and 1/2 tsp. salt
- 1 2/3 cup egg whites
- 1 tsp. cream of tartar
- 1 1/2 tsp. vanilla extract
- 3/4 cup sugar
- 1/4 c. packed dark brown sugar
Directions:
Preheat oven to 375 degrees. In medium bowl, with fork, mix flour, cinnamon, ginger, allspice, confectioner's sugar, and 1/4 tsp. salt; set aside. In large bowl, with mixer on high speed, beat egg whites, cream of tartar, and 1/2 tsp. salt until soft peaks form; beat in vanilla extract. Beating high speed, sprinkle in sugar and brown sugar, 2 Tbsp. at a time, beating until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, fold in flour mixture just until flour disappears. Do not overmix. Pour batter into ungreased 10 inch tube pan. Bake 30-35 minutes until cake springs back when lightly touched. Invert cake in pan onto a plate; cool completely in pan. With metal spatula, carefully loosen cake from pan. 16 servings.
By Robin
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