Italian Pork Stew With Polenta


Italian Pork Stew With Polenta

  • 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 (estimated about 35 minutes)
  • 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
  • Slice with an angel food cake knife or serrated knife


  • 1 c Cake flour
  • 1 1/4 c Granulated sugar
  • 1 1/2 ts Vanilla extract or almond
  • 12 Egg whites Powdered sugar
  • sifted 2 ts Cream of tartar
  • Fresh strawberries, sliced
  • 1/2 ts Salt

This source if from the Net and is for personal recording and purposes only.