• 40 Ratings

This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.

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  • Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.

  • Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.

  • Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.

Cook's Notes

Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.

Reviews

40 Ratings
  • 5 star values: 2
  • 4 star values: 16
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 0