"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 egg whites 1 tsp cream of tartar 1-1/2 cups sugar 1/2 cup water 1 block butter, melted 1 tsp vanilla extract 6 egg yolks 1 cup cake flour
Dissolve sugar and water. Bring to a boil and boil gently for 4 minutes. In the meantime, beat egg whites and cream of tartar till stiff. Gradually add hot syrup and continue beating until stiff. Beat egg yolks and vanilla. Add cooled melted butter. Fold egg yolk mixture into egg white meringue. Lastly fold in flour by sifting a layer at a time on surface of batter. Pour into un-greased tube pan and bake in lowest rack in oven at 350º about 45 minutes. Invert to cool.
Original recipe given to Karl from Barbara Funamura.
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