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Mix Sucanat, corn syrup and water in a saucepan; cover and heat to a rolling boil over medium heat. Uncover and boil rapidly until a candy thermometer reads 242°F or a small bit of mixture forms a firm ball that holds its shape when pressed after being dropped into very cold water. As the boiling mixture nears the 242°F mark, beat the egg whites and cream of tartar in an electric mixer until stiff peaks form.
Pour hot mix very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Add vanilla extract and beat on high speed until stiff peaks form. This fills and frosts two 9-inch layers or frosts a 13x9-inch oblong cake. |
