Description
A light, fluffy, and fat-free cake made primarily with whipped egg whites, perfect for pairing with fresh fruit or whipped cream.
Ingredients
Scale
- 12 egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup cake flour
Instructions
- Preheat oven to 350°F (175°C). Do not grease the pan.
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add granulated sugar while beating until stiff, glossy peaks form.
- Gently fold in vanilla and almond extracts.
- Sift cake flour over the egg white mixture in small increments, gently folding it in after each addition.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top.
- Bake for 35-40 minutes, until golden brown and springy to touch.
- Invert the pan immediately and cool the cake upside down for at least 1 hour.
- Once cooled, run a knife around the edges to release the cake from the pan.
Notes
- Add lemon zest for a citrusy variation.
- Try different extracts like coconut or orange in place of almond.
- Serve with berry compote, fruit curd, or fresh whipped cream.
- Make mini cakes using cupcake tins lined with parchment sleeves.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 21g
- Sodium: 95mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg