5 large egg whites separated
1 tablespoon tartar cream
1 pinch of salt
1 cup all-purpose flour sifted 3 times
5 tablespoons cold water
1 tablespoon vanilla extract
5 large egg whites separated
1 tablespoon tartar cream
1 pinch of salt
1 cup all-purpose flour sifted 3 times
5 tablespoons cold water
1 tablespoon vanilla extract
Beat the egg whites until they become frothy
Add the tartar cream and salt, and beat until stiff peaks form
In another bowl, beat the yolks, sugar, and cold water until light and fluffy
Add the flour, vanilla, and beat at low speed
Fold in the beaten egg whites, mixing delicately
Pour into an ungreased 9-inch tube pan with a hole in the center, and bake in a slow oven (275°F) for about 70 minutes or until golden brown
Let cool for 10 minutes before turning out
DIVIDE THE CAKE INTO 12 SLICES; each slice contains approximately 165 calories.