• 16servings
  • 55minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B9, B12, H, C, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 cup cake flour

  2. 1-1/2 cups sugar, divided

  3. 1-1/2 cups egg whites (10 to 12 large eggs)

  4. 1 teaspoon cream of tartar

  5. 1 teaspoon vanilla extract

  6. 1/2 teaspoon salt

  7. 2 cups heavy whipping cream, whipped

  8. 6 tablespoons confectioners' sugar

  9. 1 teaspoon ground cinnamon

  10. 1/2 to 1 teaspoon ground ginger

  11. Fresh or silk roses or mint, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.

  2. Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.

  3. Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately. Yield: 16 servings.


Send feedback