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