Reid's Snow Balls
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Cake flour||1 Cup (16 tbs), sifted 5 times|
|Vanilla flavoring||1⁄4 Teaspoon|
|Almond flavor||1⁄4 Teaspoon|
|Grated coconut||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Add salt to the egg whites.
Beat until foamy, then add cream of tartar and beat until stiff.
Add sugar, 1 heaping tablespoon at a time, beating at least 20 strokes after each addition.
Fold in flour 1 tablespoon at a time.
Pour into an Angel Cake pan which has been rinsed but not greased.
Bake 1 hour; the first half of baking time should be at 275 degrees; the second half at 325 degrees.
Remove from oven, turn pan containing cake upside down and let stand 1 hour before removing from pan.
Take cake from pan and rub off the brown crust.
Break off pieces the size of a walnut.
Cover lightly with a boiled icing and roll in freshly-grated coconut.