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Preheat oven to 350F
1 2/3 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
2/3 cup water
1 tsp. vanilla
2 tbsp. molasses
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
Sift together first 6 ingredients.
Blend in brown sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, water, vanilla and molasses.
Beat together to form stiff but moist peaks, whites and cream of tartar.
Gradually add sugar.
Beat until very stiff and shiny.
Thoroughly fold yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
1 2/3 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
2/3 cup water
1 tsp. vanilla
2 tbsp. molasses
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
Sift together first 6 ingredients.
Blend in brown sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, water, vanilla and molasses.
Beat together to form stiff but moist peaks, whites and cream of tartar.
Gradually add sugar.
Beat until very stiff and shiny.
Thoroughly fold yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.