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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 10 min
- Inactive: 45 min
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 162 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 10 min
- Inactive: 45 min
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 162 mg
Ingredients
Directions
Special equipment:
standard size loaf pan- Preheat the oven to 325 degrees F. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.
- Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes.
- Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.
My Private Notes
Show:
Ten Dollar Dinners
Episode:
Panini Pinching
