This cake is light as air and stays soft even when frozen. Use it to make a striped ice cream cake. Source: Martha Stewart Living, July 2010. Prep time: 1 hour 10 minutes. Makes a 13-by-17-inch sheet cake. Ingredients: 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 13×17-inch baking sheet with cooking spray, line with parchment, and coat parchment with spray. 2. Beat 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 gently fold until just combined, being careful not to deflate whites. Spread batter evenly on prepared baking sheet. Bake until golden and set, about 20 minutes. 4. Let cool completely on sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake. Cooks Notes: Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.
27.04.2023 @ 09:53
This cake is light as air and stays soft even when frozen. Use it to make a striped ice cream cake. Source: Martha Stewart Living, July 2010. Prep time: 1 hour 10 minutes. Makes a 13-by-17-inch sheet cake. Ingredients: 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 13×17-inch baking sheet with cooking spray, line with parchment, and coat parchment with spray. 2. Beat 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 gently fold until just combined, being careful not to deflate whites. Spread batter evenly on prepared baking sheet. Bake until golden and set, about 20 minutes. 4. Let cool completely on sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake. Cooks Notes: Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.