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1
Preheat the oven to 325 degrees F.
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2
Grease a 10-inch cake pan and set aside.
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3
To the bowl of a mixer fitted with a whip attachment, add all the ingredients and mix until just combined.
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4
Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
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5
Slowly increase the speed to the highest setting and whip for 10 minutes.
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6
The cake batter will double in volume.
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7
Pour batter into the prepared pan.
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8
Bake for 35 to 40 minutes, until firm when touched, or when a toothpick that has been inserted into the center comes out clean.
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9
Turn the cake onto a cooling rack and let it rest in the pan until cool enough to remove.
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10
Run a pairing knife around the edge to loosen the cake and then invert it onto the rack.
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11
When completely cool, slice the cake in half.
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12
Frost the bottom layer and then position the second layer directly on top.
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13
Frost the top of the cake and the sides until cake is completely covered.
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14
1 cup egg whites (extra-large eggs)
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15
2 cups granulated sugar
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16
1/4 cup shortening
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17
1/2 cup unsalted butter (1 stick), cut into chunks
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18
In a stainless steel bowl, whisk together the egg whites and sugar until combined.
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19
Place the bowl with the egg white mixture over a pan of simmering water, creating a double boiler.
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20
Be careful that the bowl does not touch the water.
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21
Heat the egg white mixture until it is very warm to the touch.
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22
Pour mixture into the bowl of an electric mixer fitted with a whip attachment and whip on the highest setting until the mixture is thick and fluffy, about 10 to 15 minutes.
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23
Once the mixture has reached full volume, reduce the speed to medium; add all of the shortening and then add the butter, 1 chunk at a time.
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24
Return the mixer to the highest setting and continue to whip until all the butter and shortening are incorporated and the mixture is smooth and creamy.
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25
Transfer to a plastic container until ready to use.
