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Categories:
cake flour sugar boiling water baking powder almond vanilla egg whites cream of tartar salt sour cream egg yolks sugar salt freshly grated lemon zest vanilla coconut
Viewed: 34 - Published at: 4 years agoIngredients
- 2 cups cake flour*
- 2 cups sugar
- 1 cup boiling water
- 1 tablespoon baking powder
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla
- 6 Land O Lakes All-Natural Egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup sour cream
- 6 Land O Lakes All-Natural Egg yolks
- 1 cup sugar
- Pinch salt
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla
- Toasted coconut or finely chopped nuts, if desired
Method
- Combine cake flour and sugar in large bowl.
- Add boiling water; mix well.
- Cover; let stand at room temperature or refrigerate 8 hours or overnight.
- Heat oven to 350 degrees F. Add baking powder, almond extract and vanilla to flour mixture; mix well.
- Set aside.
- Combine egg whites, cream of tartar and salt in large bowl.
- Beat at medium speed until glossy and stiff peaks form.
- Gently stir egg whites into flour mixture.
- Spoon batter into ungreased 13x9-inch baking pan.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Invert baking pan on cooling rack.
- Cool completely before removing from pan.
- Loosen sides of cake from rim of pan by running knife around inside of pan.
- Place cake on serving platter.
- Meanwhile, combine all topping ingredients except coconut in 2-quart heavy saucepan.
- Cook over low heat, stirring constantly, 15-20 minutes or until thickened and mixture reaches 160 degrees F. Cool 30 minutes.
