- 1 1/2 cups [210 g] cake and pastry flour, sifted
- 1 1/2 cups [300 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1 1/2 cups [375 mL] egg whites [approximately 8]
- 1 teaspoon [5 mL] cream of tartar
- 1 teaspoon [5 mL] vanilla
- 1 teaspoon [5 mL] almond extract
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- Preheat oven to 325°F [160°C].
- Sift together flour, 1/2 cup [100 g] sugar and salt, 3 times; set aside.
- Beat egg whites until foamy.
- Beat in cream of tartar, until shiny stiff peaks form.
- Slowly beat in remaining 1 cup [200 g] sugar, 2 tablespoons [30 mL] at a time, beating well after each addition.
- Stir in vanilla and almond extract.
- Sift a little flour mixture over beaten egg whites; delicately fold into mixture.
- Slowly sift remaining flour over mixture, folding delicately until flour is evenly mixed in, being careful to keep the volume.
- Pour into an ungreased 10-inch [25-cm] tube cake pan.
- Using a rubber spatula, delicately cut through dough to remove air bubbles.
- Bake into preheated oven, for 60 to 65 minutes.
- Turn pan over onto a wire rack, to cool completely.
- If needed, run a knife all around outside and inside of cake to unmold.
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