Ingredients and Weight:
- Cake Flour, 1 1/2 cups (187g)
- Sugar, 1 1/4 cups (250g)
- Salt, 1/4 teaspoon (1g)
- Egg Whites, 13 large (about 1 1/4 cups)
- Cream of Tartar, 1 1/2 teaspoons (9g)
- Vanilla Extract, 1 tablespoon (15ml)
- Almond Extract, 1/2 teaspoon (2.5ml)
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C) and adjust for high altitude.
- Sift cake flour and sugar into a bowl.
- Beat egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar mixture to egg whites, beating on high speed until stiff peaks form.
- Stir in vanilla and almond extracts.
- Fold in flour mixture gently until just combined.
- Pour batter into an ungreased 10-inch tube pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Invert cake to cool completely before serving.
Nutritional Information:
- Calories: 250
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 100mg
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 5g
Dish Characteristics:
- Light and airy texture
- Delicate and fluffy crumbs
- Sweet and flavorful taste
- Ideal for special occasions or everyday desserts
User Comments:
- "This cake is so delicious and easy to make. It's the perfect dessert for any occasion."
- "Love the almond extract in this recipe. It adds a unique flavor."
- "The cake turned out beautifully and was a hit at my dinner party."
Special Precautions and Tips:
- Use room temperature egg whites for best results.
- Grease and flour the tube pan for easy removal of the cake.
- Do not overmix the batter, as this will toughen the cake.
- Allow the cake to cool completely before inverting it to prevent breakage.
