Directions
Preheat oven to 375°
F.
Cake
In a medium mixing bowl,
beat flour and 1 1/4 cups of the brown sugar with a
handheld electric mixer until no lumps remain (squeeze
any last remaining lumps with your
fingers to break-up). Set aside.
In an electric mixer
bowl, beat egg whites and cream of tartar on medium
speed until foamy. Beat in the remaining 3/4 cups of
brown sugar on high speed, about 2 tablespoons at a
time. With last addition of brown sugar, add salt
and vanilla extract. Continue beating until mixture
becomes a stiff and glossy meringue. (Note: Do not
under-beat.)
Remove bowl from
electric mixer and sprinkle flour and brown sugar
mixture, 1/4 cup at a time, over meringue, folding
in just until flour-sugar mixture disappears. Pour batter
evenly into ungreased 10 x 4-inch tube cake pan,
then gently cut through the batter with a metal spatula
to help the batter settle.
Bake until cracks on top
of cake feel dry and top springs back when touched
lightly (about 30-35 minutes). Turn entire cake pan
upside-down and carefully slip cake pan hole over
the narrow end of a metal funnel (or a plastic
funnel coated with aluminum foil) or a bottle with a
thin neck, and allow cake to cool while hanging
upside-down (this helps to prevent top of cake from
sinking). (See above photo.)
Once completely cooled,
turn cake over. Slip a knife around the entire edge
of cake to separate edges from cake pan. Turn cake
upside-down again over a cake platter and allow cake
to fall out of pan. Coat sides and top of cake with Caramel
Fluff. (Note: If desired, slice cake in half
horizontally and apply whipped topping on top of
bottom layer, then place top layer on top of coated
bottom layer and coat sides and top of cake.)
Caramel Fluff
Beat whipping cream,
sugar and vanilla in a chilled bowl until stiff
peaks form. Refrigerate at least 1 hour before
applying to cake.
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