The Forgotten Cake



6 egg whites

1/2 tsp (2 ml) cream of tartar

1+1/2 cups (375 ml) sugar

1/4 tsp (1 ml) salt

1 tsp (5 ml) vanilla extract



Add the cream of tartar to the egg whites and beat until stiff. Add

the sugar one tablespoon (15 ml) at a time as you continue beating the

egg whites. Beat in the salt and the vanilla. Spoon the mixture into

a buttered 6 x 8 inch (15 x 20 cm) pan and place in a preheated 450F

(230C) oven and immediately turn off the heat. Tip: You may want to

make shallow indentations, or wells, in the surface of the meringue to

hold the topping when you serve it. Leave the cake in the oven

overnight or until the oven has completely cooled. Serve with your

choice of ice cream, berries, and/or whipped cream. Serves 4 to 6.