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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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Preheat oven to 350, and line 2 nine inch pans with wax paper. Sift flour with baking powder; in a separate bowl, combine the water and the vanilla. Beat egg yolks until thick, then slowly add the sugar bit by bit, until the mixture gets thick and cream colored. Add the flour alternately with the water, beginning and ending with the flour. With clean mixer, beat the egg whites with the cream of tartar untilsoft peaks form. Fold egg whites into batter lightly, about 1/4 at a time. Spoon into the pans and bake about 25 minutes, or until gold and springy. I have added 3/4 cup nuts, 1/4 cup cocoa (sifted with the flour), 1 tbsp instant coffee, etc--it's a nice recipe to experiment with. You can also make these into cupcakes--fill cupcake papers 3/4 full, bake about 12 minutes, makes about 24.