Ingredients
Array
(
[0] => Array
(
[806bfccc-5ce3-97c4-a5ef-d4c7df3ca579] => Array
(
[title] => egg whites, raw
[ingredientid] => 14318
[ingredientuuid] => 806bfccc-5ce3-97c4-a5ef-d4c7df3ca579
[quantity] => 12.00
[measure] => each
[title_custom] =>
[componentid] => 0
[method] =>
)
[e2e5f54c-d41d-e884-c576-4409f7fc73ab] => Array
(
[title] => cream of tartar
[ingredientid] => 10895
[ingredientuuid] => e2e5f54c-d41d-e884-c576-4409f7fc73ab
[quantity] => 1.50
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.25
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
(
[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 1.50
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[857c714c-5beb-74b4-31d5-040a1321318a] => Array
(
[title] => flour, cake, white, enrich, unsifted
[ingredientid] => 15484
[ingredientuuid] => 857c714c-5beb-74b4-31d5-040a1321318a
[quantity] => 1.00
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] => sifted
)
[3ff6e74d-ec21-a234-2d94-23a13d39f4ff] => Array
(
[title] => vanilla extract
[ingredientid] => 34000
[ingredientuuid] => 3ff6e74d-ec21-a234-2d94-23a13d39f4ff
[quantity] => 1.50
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
)
)
-
12 egg whites, raw
-
1 1/2 tsp cream of tartar
-
1/4 tsp salt, table
-
1 1/2 cup sugar
-
1 cup flour, cake, white, enrich, unsifted sifted
-
1 1/2 tsp vanilla extract
Recipe Method
Beat
egg whites until foamy. Add
cream of tartar and
salt;
beat until soft peaks form. Add
sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over
egg white mixture, 1/4
cup at a time;
fold in carefully.
Fold in
vanilla. Pour
batter into an ungreased 10-inch
tube pan, spreading evenly. Bake at 375 degrees for 30 to 35 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan 10-inch cake.