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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is a must to kick off our summer! I came up with this recipe after making a batch of Our Ice Cream and had leftover egg whites. What a treat with fresh strawberries and homemade ice cream. Ingredients:
12 egg whites |
1/2 teaspoon salt |
1 1/2 teaspoons cream of tartar |
1 1/2 cups granulated sugar, divided |
1 cup sifted cake flour |
1/2 teaspoon almond extract |
1 1/2 teaspoons vanilla extract |
Directions:
1. Beat egg whites (at room temperature) and salt until foamy on high speed in electric mixer.
2. Add cream of tartar; beat until soft peaks form.
3. Add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Sift remaining 1/2 cup sugar and cake flour together.
5. Gently fold sugar/flour mixture into egg whites, scraping down the sides of the bowl, turning over in direction of figure 8 .
6. Lightly spoon mixture into an ungreased 10-inch tube pan.
7. Bake at 375ºF for 30-35 minutes.
8. Invert cake onto bottle to completely cool (generally takes 2 hours).
9. Remove cake from pan by running a sharp knife around the sides and gently pressing on bottom to loosen.
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