Polar Cap Cake
Ingredients
9 egg whites
1 1/4 C. sifted flour
1/4 tsp. salt
4 egg yolks
1 1/2 tsp. cream of tartar
1/4 C. Yukon jack
2 tsp. pure vanilla extract
1/4 C. chopped walnuts
1 C. plus 1/4 C. granulated sugar
Polar cap cake glaze:
1/2 C. Yukon Jack
1/3 C. water
3 Tbsp. butter
1 C. confectioner’s sugar
1/4 C. granulated sugar
1/4 C. chopped nuts
Cooking Instructions
In large bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add 1 C. sugar continuing to beat. Fold in flour in 4 parts. In separate bowl, beat yolks, Yukon Jack and remaining 1/4 C. sugar until pale yellow. Sprinkle nuts in bottom of ungreased 10 inch tube pan. Pour in batter. Bake in preheated 375 oven for 35 minutes or until toothpick inserted comes out clean. Cool on rack 15 minutes. Polar Cap Cake Glaze In saucepan, combine Yukon Jack, butter granulated sugar and water. Heat, stirring, just to dissolve. Do not boil. With fork, poke holes in cake. Drizzle with 1/2 glaze. Cool the cake for additional 10 minutes. To remaining glaze, mix in confectioners sugar. Remove cake from pan. Frost: Sprinkle with chopped nuts.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)