Description
A light and airy cake made primarily from whipped egg whites, sugar, and flour, perfect for a low-fat dessert option.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar (divided)
- 12 large egg whites (at room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Sift together the cake flour and 3/4 cup of sugar; set aside.
- In a large bowl, beat the egg whites until foamy.
- Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form.
- Gently fold in the vanilla and almond extracts.
- Gradually fold in the sifted flour mixture until fully incorporated.
- Spoon the batter into an ungreased 10-inch tube pan.
- Bake for 35–40 minutes, or until the top is golden and the cake springs back when touched.
- Invert the pan and let the cake cool completely upside down.
- Once cool, run a knife around the edges to release the cake from the pan.
Notes
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Room temperature egg whites whip better and create more volume.
- Use a serrated knife to slice the cake gently to avoid squashing it.