INGREDIENTS:
- 1 ½ cups granulated sugar
- 1 ½ cups eggs whites
- 2 tablespoons of corn starch in bottom of 1 cup measurer, with enough sifted flour to fill the measure
- ½ teaspoon salt
- 1 tablespoon flavoring, plus 1 tablespoon water mixed together
- 1 teaspoon cream of tartar
INSTRUCTIONS:
- Measure all ingredients and set aside, handy for mixing.
- Sift sugar to be sure there are no lumps.
- Put ½ cup of the sugar with cornstarch-flour mixture and sift 3 times, ready for the mix.
- Beat egg whites by hand and salt, until mix is sudsy.
- Add cream of tartar.
- Beat until it stands in peaks and the mixture cannot slide to one side when the mixing bowl is tilted.
- Whip in the 1 cup of sugar, adding it gradually.
- Add flavoring and water.
- Fold the flour and sugar mixture in gradually.
- Lastly, add one tablespoon of cold water, then place mix in ungreased pan.
- Preheat oven at 425 degrees.
- Put cake in oven and immediately turn regulator back to 300 degrees. Bake 55 minutes, then remove from the oven and invert pan for cooling.