Klondike Cake

Ingredients

• 3 level teaspoons cream tartar
• 1% cup water
• 1 cup flour (Swans Down)
• 11 egg whites (1% cups)
• 1% cups sugar
• 9 ege yolks

Method

1. 1

   Sift flour and cream tartar together four times.

2. 2

   Cook sugar and water over slow fire.

3. 3

   Beat egg whites until very dry and ragged (about 12 minutes).

4. 4

   Test boiling syrup.

5. 5

   It is done when forms a hard ball in cold water.

6. 6

   When done pour syrup slowly over beaten whites beating all the time.

7. 7

   Beat together till stiff enough to turn bowl upside down without mixture moving.

8. 8

   Add flavoring.

9. 9

   Fold in flour.

10. 10

    Beat yolks (9) very light and fold in.

11. 11

    Put in ungreased steeple pan, place in cold oven with gas turned very low.

12. 12

    After cake has been in oven 15 minutes thermometer should register 200 degrees; 30 minutes, 230 degrees; 45 minutes, 260 degrees; 1 hour, 300 degrees; 1.5 hrs., 320 degrees.

13. 13

    Cake is now done.

14. 14

    Remove from oven, turn upside down on table and never take out of pan until perfectly cold.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 40. The excerpt below is the record exactly as published.

Klondike Cake 3 level teaspoons cream tartar 1% cup water 1 cup flour (Swans Down) 11 egg whites (1% cups) 1% cups sugar 9 ege yolks

Cook this with the app: pantry check, scaling, and the assistant.