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Ingredients

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Directions

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  • Heat oven to 350 degees F. Coat a 10-inch round springform pan with nonstick cooking spray. Line bottom of pan with waxed paper; coat paper.

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Cake:
  • Whisk flour and baking powder together. In bowl, beat whites until soft peaks form. Slowly add 1/4 cup of the sugar, until stiff peaks form.

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Instructions Checklist
  • In a separate bowl, beat yolks with remaining 1 cup sugar and vanilla until thickened, about 3 minutes. Fold in whites, then flour mixture. Pour batter into pan. Bake at 350 degrees F for 38 minutes or until top springs back when pressed. Cool in pan on rack 15 minutes.

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  • In bowl, whisk both milks and heavy cream. With a wooden skewer, poke holes all over cake, 1 inch apart.

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  • Place cake (in pan) on rack over a rimmed pan. Slowly pour soaking liquid on top, letting it seep into holes. Refrigerate overnight.

Frosting:
  • Place egg whites, sugar, water and cream of tartar in a metal bowl. Place over a pan half filled with gently simmering water. Beat until mixture registers 160 degrees F on an instant-read thermometer, about 7 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove side of pan; invert cake onto platter. Remove pan bottom and waxed paper. Frost cake and serve. Makes 20 servings.

Nutrition Facts

246 calories; 5 g total fat; 3 g saturated fat; 90 mg cholesterol; 110 mg sodium. 44 g carbohydrates; 0 g fiber; 6 g protein;

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