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Serves 14

The light texture of this cake, adapted from a recipe in
"The Perfect Cake," is just the thing for an airy dessert.
This cake may be baked in advance, wrapped airtight and

6 eggs, separated, at room temperature

1/2 teaspoon cream of tartar

11/2 cups sugar

21/2 cups sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup water

1/2 cup vegetable oil

2 teaspoons vanilla extract


1. Place oven rack in center of the oven. Heat oven to 325
degrees. Whip egg whites and cream of tartar in the bowl of
an electric mixer until fluffy. Slowly add 2/3 cup of the
sugar. Beat until whites are satiny and form almost stiff
peaks, about 10 minutes; set bowl aside.

2. Sift together flour, remaining sugar, baking powder and
salt in another mixing bowl. Make a well in the center; add
egg yolks, water, oil and vanilla. Beat until well blended
and smooth. Fold egg whites into the egg-yolk batter in 6
or 7 additions.

3. Pour batter into an ungreased 10-inch tube pan, lined on
the bottom with parchment or wax paper. Bake until cake is
golden and a cake tester inserted in the center comes out
clean, about 1 hour, 5 minutes. Invert cake pan onto the
neck of a bottle. Cool thoroughly, 2 hours or overnight.


Copyright 2001-2006 Richard Di Muzio. All rights reserved.