Ingredients:

  • 1½ cups egg whites (approximately 10 eggs), let stand at room temperature for 30 minutes 

  • 1¾ cup brown sugar 

  • 1 cup cake flour 

  • 1 Tbsp. HEIRLOOM CINNAMON 

  • 1½ tsp. cream of tartar 

  • 1½ tsp. vanilla extract 

  • ½ tsp. Salt 

Directions:

  • Sift 1 cup brown sugar, HEIRLOOM CINNAMON, and flour together twice; set aside 

  • Place oven rack in lowest position. Preheat oven to 350° 

  • In bowl of electric mixer, add cream of tartar, vanilla, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved  

  • Gradually fold in flour mixture, about 1/2 cup at a time 

  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets  

  • Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour 

  • Run a knife around the side and center tube of pan. Remove cake to a serving plate 

  • Yield: 16 servings