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 Original Yield: 5 x 8†tube cakes




Single Cake

40 oz./1.13 kg


8 oz./226 g.

.5 oz./14 g.

Cream of Tartar

.1oz./3 g.

15.5 oz./439 g.

Cake Flour

3 oz./88 g.

1.5 tsp./7.5 g.


.25 tsp./1.3 g.


Egg Whites

8 oz./226 g.

.5 fl.oz./ 15 ml.

Vanilla Extract

1 fl. oz./3 ml.



1. Sprinkle the insides of five 8-inch/20cm tube pan lightly with water.

2. Combine 1lb. 4oz./567 g. of the sugar with the cream of tartar.  Sift together the  remaining 1lb. 4.oz. sugar with the flour and salt.

3.  Whip the egg whites and vanilla to soft peaks using the whip attachment on medium speed.

4. Gradually add the sugar and cream of tartar mixture to the egg whites, whipping on medium speed until medium peaks form.

5.  Gently fold the sifted sugar and flour mixture into the egg whites until just incorporated.  

6.  Scale 15 oz./425g. batter into each prepared tube pan.

7. Bake at 350F/177C until a cake springs back when lightly touched , about 35 minutes.

8. Invert each tube pan onto a funnel or long-necked bottle on a wire rack to cool.  Alternatively, for each cake, invert a small ramekin on top of a wire rack and prop the cake pan upside down and at an angle on the ramekin.  Allow the cakes to cool completely upside down.

9. Carefully run a palette knife around the sides of each pan and around the center tube to release the cake.  Shake the pan gently to invert the cake onto the wire rack.  

Recipe courtesy "Baking and Pastry—Mastering the Art and Craft, The Culinary Institute of America, published by Wiley &amp Sons, 2004.