Italian Pork Stew With Polenta
INGREDIENTS:
1 c Cake flour; sifted 2 ts Cream of tartar
1 1/4 c Granulated sugar 1 1/2 ts Vanilla extract or almond ex
12 Egg whites Powdered sugar; optional
-- at room temperature Fresh strawberries, sliced
1/2 ts Salt -- optional
1 c Cake flour; sifted 2 ts Cream of tartar
1 1/4 c Granulated sugar 1 1/2 ts Vanilla extract or almond ex
12 Egg whites Powdered sugar; optional
-- at room temperature Fresh strawberries, sliced
1/2 ts Salt -- optional
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3
Preparation Time: 0:55
Sift together flour and 1/2 cup of the granulated sugar; sift again and set aside.
In large bowl of an electric mixer, beat egg whites on high speed until foamy. Add salt and cream of tartar and continue beating until mixture holds soft peaks. Add remaining sugar, 2 Tbs at a time, beating well after each addition, until mixture holds stiff glossy peaks.
With a rubber spatula, fold in vanilla. Sprinkle in flour mixture, about 1/4 cup at a time, gently folding in each just until blended. Turn batter into an ungreased 10-inch tube pan with a removable bottom; gently smooth top. Slide spatula down outside edge of batter and run around pan to eliminate air bubbles.
Bake in a 375 F oven until cake is golden and springs back when lightly pressed (about 35 mins). Invert pan on a funnel or pop bottle to keep cake from shrinking; let cool completely. Remove from pan and place on a cake plate or platter. Dust with powdered sugar and decorate with strawberries, if desired. Slice with an angel food cake knife or serrated knife. Makes 12 servings.
Preparation Time: 0:55
Sift together flour and 1/2 cup of the granulated sugar; sift again and set aside.
In large bowl of an electric mixer, beat egg whites on high speed until foamy. Add salt and cream of tartar and continue beating until mixture holds soft peaks. Add remaining sugar, 2 Tbs at a time, beating well after each addition, until mixture holds stiff glossy peaks.
With a rubber spatula, fold in vanilla. Sprinkle in flour mixture, about 1/4 cup at a time, gently folding in each just until blended. Turn batter into an ungreased 10-inch tube pan with a removable bottom; gently smooth top. Slide spatula down outside edge of batter and run around pan to eliminate air bubbles.
Bake in a 375 F oven until cake is golden and springs back when lightly pressed (about 35 mins). Invert pan on a funnel or pop bottle to keep cake from shrinking; let cool completely. Remove from pan and place on a cake plate or platter. Dust with powdered sugar and decorate with strawberries, if desired. Slice with an angel food cake knife or serrated knife. Makes 12 servings.