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- 1 1/2 cups egg whites (10 to 12)
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour or sifted all-purpose flour
- 1 teaspoon cream of tartar
- 3 tablespoons frozen juice concentrate (limeade, lemonade, or orange juice), thawed
- 3/4 cup granulated sugar
1. In a covered large bowl, let egg whites stand at room temperature for 30 minutes. Sift the powdered sugar and flour together three times; set aside. Preheat oven to 350 degrees F.
2. Add cream of tartar to egg whites in bowl; beat with an electric mixer on medium speed until soft peaks form (tips curl). Add juice concentrate. Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
3. Sift about one-fourth of the flour mixture over beaten egg white mixture; fold in gently. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat, folding in the remaining flour mixture by fourths.
4. Pour batter into an ungreased 10-inch tube pan; spread evenly. Bake on the lowest oven rack for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. (If the cake has risen higher than the pan, invert it over a jar or bottle so the top of the cake does not touch the countertop.)
5. To serve, loosen side and center from pan with a narrow spatula; remove cake. Using a serrated knife, cut into wedges.
- Servings Per Recipe 12,
- cal. (kcal) 152,
- carb. (g) 34,
- pro. (g) 4,
- sodium (mg) 51,
- Percent Daily Values are based on a 2,000 calorie diet
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