[lin_video src=http://eplayer.clipsyndicate.com/embed/player.js?aspect_ratio=3×2&auto_next=1&auto_start=0&div_id=videoplayer-1379007173&height=400&page_count=5&pf_id=9623&show_title=1&va_id=4321890&width=640&windows=2 service=syndicaster width=640 height=400 div_id=videoplayer-1379007173 type=script]
Today’s Kansas State Fair recipe comes from the kitchen of Jill Seiler.
1 1/2 c. cake flour plus 3 tablespoons
3/4 c. sifted sugar
2 cups of egg whites (about 1 dozen)
1 1/2 tsp. cream of tartar
1 1/2 tsp vanilla
1 1/2 c. sifted sugar
3/8 tsp. salt
- Measure sifted flour; add 3/4 c. sugar. Sift together four times.
- Combine egg whites, salt and cream of tartar in large bowl. Beat with sturdy beating until moist, stiff, soft peaks form. Add rest of sugar in four additions, beating until blended each time. Add vanilla and mix.
- Sift in flour mixture in 4 additions, folding in with large spoon each time; turn bowl often.
- Bake in ungreased tube pan at 375 degrees for 35-40 min. Cool cake upside down in pan.
Jill is a 10 year member of the Valley Victors 4-H Club. She is a Sedgwick County 4-H Ambassador and has been in the food and dairy projects for 10 years. She is the youngest in her family…she has an older brother and sister both of whom are 4-H alumni. Jill is currently a senior at Bishop Carroll Catholic High School. She lives on the family dairy farm located near Valley Center.