Makes about 4 cups
4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter, (2 sticks), softened, cut into tablespoons
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add very soft butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add flavoring and continue beating 2 minutes to eliminate air bubbles.
Be sure to wait until the meringue has cooled a bit before adding the butter. If the meringue is too hot you will have butter soup and if it is cold and the butter is too cold it will look like cottage cheese. The soup is difficult to remedy but the cottage cheese can be fixed by adding a bit of heat to the bowl and whisking until smooth and creamy.
1/2 cup Granulated sugar
7 each Egg whites
1 cups Granulated sugar
1-1/2 cups All purpose flour
1 Tbls. Baking powder
4 each Egg yolks
1/2 cup safflower oil
3 oz. Water
2 Tbls. Vanilla extract
Making the chiffon cake
Place the egg whites into the bowl of an electric mixer and whip until foamy. Gradually add 1/2 cup of sugar and whip to medium-soft peak.
Combine the remaining cup of sugar with the flour and baking powder and sift together twice. Combine the egg yolks, oil, water and vanilla extract and stir into the dry ingredients one cup at a time.
Fold 1/3 of the whipped egg whites into the batter mixture then fold the result into the remaining whipped egg whites.
Butter and flour two 10" spring form pans and divide the batter evenly between the two. Bake at 400 F. for 15 to 20 minutes then check to see if the cake will pull away from the sides of the pans. Cool and remove from the cake pans.