Ingredients
Scale
- 1 2/3 cup granulated sugar
- 1 cup cake flour
- ½ teaspoon kosher salt
- 12 large egg whites (room temperature)
- 1 ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Powdered sugar
- Whipped cream
- Fresh berries
Instructions
- Preheat the oven to 325°F and position the rack in the bottom third. Place a 10-inch tube pan on a sheet pan and cut two strips of parchment paper to line the pan, greasing one side of each strip.
- Pulse the sugar in a food processor until fine, then divide it in half.
- Sift half of the sugar with the cake flour and salt using a fine mesh sieve, ensuring no lumps remain.
- In a stand mixer, whisk the egg whites on medium speed until foamy, then add the cream of tartar and continue whisking.
- Gradually add the remaining sugar, then increase to medium high and whip until soft peaks form. Add the extracts and whisk briefly.
- Fold the dry ingredient mixture into the egg whites in three additions, being careful not to deflate the mixture.
- Spoon the batter into the tube pan, smoothing the top. Bake for about 45 minutes until the top is light brown and an inserted skewer comes out mostly clean.
- Invert the pan onto a wire rack to cool completely for about 2 hours. Once cool, run a knife along the sides and invert the cake onto a platter.
- Dust with powdered sugar, slice, and serve with whipped cream and fresh berries.
Notes
Make sure the egg whites are at room temperature for better volume.
Do not grease the tube pan excessively to allow the cake to climb up the sides.
Serve with seasonal fruits for a refreshing twist.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 36g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.