This light cake remains soft even when frozen. Use it to make our Striped Ice Cream Cake. Source: Martha Stewart Living, July 2010. 1 hour 10 minutes. Makes a 13-by-17-inch sheet cake.
Ingredients: Vegetable oil cooking spray, for pan and parchment 12 large egg whites, room temperature 1/2 teaspoon cream of tartar 1 1/4 cups superfine sugar 1 cup all-purpose flour Salt
Directions: 1. Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray. 2. Whip egg whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and beat until thick and glossy, about 3 minutes. 3. Sift remaining 1/2 cup sugar, flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes. 4. Let cool completely in pan on a wire rack. (Cake should easily pull away from sides.) Slide cake out from pan, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.
Cooks Notes: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.
27.04.2023 @ 09:40
This light cake remains soft even when frozen. Use it to make our Striped Ice Cream Cake. Source: Martha Stewart Living, July 2010. 1 hour 10 minutes. Makes a 13-by-17-inch sheet cake.
Ingredients:
Vegetable oil cooking spray, for pan and parchment
12 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 cup all-purpose flour
Salt
Directions:
1. Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
2. Whip egg whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and beat until thick and glossy, about 3 minutes.
3. Sift remaining 1/2 cup sugar, flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
4. Let cool completely in pan on a wire rack. (Cake should easily pull away from sides.) Slide cake out from pan, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.
Cooks Notes: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.