Recipe Summary

Prep time: 10 mins
Cook time: 1 hour
Yield: 14 servings

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Angel Rum Cake
This recipe serves: 14  
1 cup cake flour
1 1/2 cups superfine granulated sugar
1 1/4 cups egg whites (about 10 large eggs whites), at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon rum extract

Cooking Instructions
1. Preheat the oven to 350F.

2. Sift the flour twice with 1/2 cup of the sugar.

3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

5. Stir in the rum extract.

6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.

7. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

Serving Size: 1 slice (1/14 of cake)

Nutritional Information
Number of Servings: 14
Per Serving
Calories 129 Carbohydrate 29 g
Fat 0 g Fiber 0 g
Protein 3 g Saturated Fat 0 g
Sodium 78 mg


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