Submitted by Rita Yancey, Hagarville, Ark.

• 1 1/4 C sifted cake flour

• 1 3/4 C sifted sugar

• 1 1/2 C egg whites

• 1 1/2 tsp cream of tarter

• 1/4 tsp salt

• 1 tsp vanilla

Sift together flour and 2/3 C sugar, twice. Beat egg whites until foamy. Add cream of tarter, salt and vanilla. Continue beating to soft peak stage. Beat remaining sugar (1 C), one tablespoon at a time. Do not overbeat. Add flour and sugar mixture in three or four parts, gently folding in with a wire whisk, using 12 strokes each time. Pour into a pan. Cut through batter with a spatula to remove large air bubbles. Bake 375 degrees for 40 to 50 minutes. Cool before removing from pan. Note: This recipe was originally my aunt’s, Polly Holben. 

Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1514, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: [email protected]


Please enter your comment!
Please enter your name here