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Let egg whites stand
in a bowl of a mixer, at room temperature for about 1 hour before making
cake.
Set oven rack in third lower part of the oven and pre heat oven to
350F.
Sift together 150g confectioners sugar,100g flour and 1/4 teaspoon of salt
onto wax paper.
Using a triple sifter
or fine sieve.
Beat egg whites in the mixer until frothy.
Add cream of tartar and beat at medium speed until they form peaks,
Add graduated sugar gradually, beating and continue beating jus until
whites are thickened and form soft droopy peaks.
Beat in vanilla
sprinkle one fourth of sifted dry ingredients over whites and fold in with
a rubber spatulas gently but toughly.
Fold in reaming dry ingredients one third at a time.
Gently pour batter evenly into ungreased tube pan and bake until top is
lightly golden,
Cake retracts a bit from pan and springs back when touched lightly
and taster comes out clean.
40-45 minutes
invert pan onto the neck of an empty wine bottle or large metal funnel and
cool cake completely
to remove cake from pan.
Run tip of a long narrow knife between outer edge of cake pan
tilt cake pan on its side and gently tap bottom edge against counter,
rotate pan, tapping and turning a few more times
until cake appears free.
Cover pan with a metal rack or cardboard round and invert, tapping firmly
to loosen cake
lift pan from cake.
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FoodIreland.com
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