Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 1 1/4 cups confectioners' sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (12 to 14 egg whites)
• 1 1/2 tsp. cream of tartar
• 1 Tbsp. banana liqueur, optional (or 1 tsp. banana flavoring)
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1/4 tsp. salt
• 1 cup granulated sugar

Directions

1. Preheat oven to 375 degrees.

2. In small bowl, combine confectioners’ sugar and cake flour. Stir to mix and set aside.

3. In large mixing bowl, combine egg whites, cream of tartar, banana liqueur, vanilla and almond extracts, and salt. Be sure there is not a speck of fat in the mixing bowl or on the beaters, because fat (even a tiny amount) will prevent egg whites from beating correctly.

4. With mixer om high speed, beat until well mixed. Continue beating at hogh speed and sprinkle in granulated sugar 2 Tbsp. at a time. Beat just until sugar dissolves and whites form stiff peaks. Do NOT scrape bowl during beating.

5. With rubber spatula, fold in confectioners sugar/flour mixture, about 1/4 cup at a time just until flour mixture disappears.

6. Pour mixture into ungreased angel food pan (or 10-inch tube pan) and with spatula, cut through batter to break any large bubbles.

7. Bake 35 minutes, or until top of cake springs back when lightly touches with finger. Any cracks on surface should look dry. Invert cake pan onto a funnel and cool completely before removing cake from pan. With spatula, loosen cake from pan and remove to cake plate.

8. NOTE: If desired, you also can add 1/4 tsp. coconut flavoring.

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