1 1/4 cups sugar
3/4 cups flour
1 1/4 (approx 6) egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1 egg white
1 cup sugar
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup boiling water
1-2 drops food coloring (red or pink will make pink)
Preheat oven to 375°. Line bottom and sides of a mini cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
3. Bake at 375° on an oven rack one-third up from bottom of oven 15-20 minutes or until a wooden pick inserted in center of cake comes out clean. Invert pan onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter.
To make frosting, mix all except boiling water in large mixing bowl.
Add boiling water all at once and beat 5 to 7 minutes on high until light fluffy and good spreading consistency. Don’t overbeat or the mixture will become grainy. Frost cakes and use kitchen torch if you like that kind of thing.
I worked with this recipe.