Fogotten Cake
Source of Recipe
The Chef - e-mail list
Recipe Introduction
Easy to make and tastes great
List of Ingredients
6 egg whites
1/2 tsp (2 ml) cream of tartar
1 1/2 cups (375 ml) sugar
1/4 tsp (1 ml) salt
1 tsp (5 ml) vanilla extract
Recipe
Add the cream of tartar to the egg whites and beat until stiff. Add the sugar one tablespoon (15 ml) at a time as you continue beating the egg whites. Beat in the salt and the vanilla. Spoon the mixture into a buttered 6 x 8 inch (15 x 20 cm) pan and place in a preheated 450F (230C) oven and immediately turn off the heat.
Tip: You may want to
make shallow indentations, or wells, in the surface of the meringue to hold the topping when you serve it. Leave the cake in the oven overnight or until the oven has completely cooled.
Serve with your choice of ice cream, berries, and/or whipped cream.
Serves 4 to 6.
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