Preparation:
Preheat oven to 450 degrees. Butter an 8-inch square baking pan. In a large bowl, beat egg whites with salt and cream of tartar until foamy. Gradually beat in 1 cup sugar; continue to beat 15 minutes. Add 1 teaspoon vanilla; blend thoroughly. Use a rubber spatula to fold in flour in FOUR parts. After last addition, continue to fold gently until flour is completely moistened. Gently ease batter into prepared pan, and into the oven.
CLOSE OVEN DOOR, and IMMEDIATELY turn off the heat. NO PEEKING for at least 8 hours, or until the next morning. At serving time, use a small chilled bowl and beater to whip cream until frothy. Gradually beat in powdered sugar until cream is thick and of spreading consistency. Stir in 1/4 teaspoon vanilla. Top cake with whipped cream and fresh fruit.
The "NO PEEK" rule must be obeyed |
