4 egg whites 2 tablespoon sugar 1 teaspoon water ⅛ teaspoon cream of tartar 1 ½ cup granulated sugar ½ cup warm water (105ºF) ½ teaspoon cream of tartar 1 teaspoon vanilla
Classic White Cake
4 egg whites 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup butter or shortening, softened 1 ¾ cup sugar 1 teaspoon vanilla 1 ⅓ cup buttermilk or sour milk
Classic Yellow Cake
¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk
Classic Chocolate Cake
¾ cup butter 3 eggs 2 cup all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 2 cup sugar 2 teaspoon vanilla 1 ½ cup milk
*Tip:
Instant-read thermometers have a small indentation on one side of the metal probe. This indentation must be submerged in the egg white mixture when checking the temperature.
**Tip:
Once the egg white mixture reaches 160°F, immediately pour it into the bowl so the egg doesn’t continue to cook. If it remains in the pan, the temperature will continue to increase and the mixture will begin to curdle and clump into pieces of cooked egg white.
