1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Do not grease your tube pan, as the batter needs to cling to the sides for proper rising.
2. Prepare the Dry Ingredients:
In a medium bowl, sift the flour and 1/2 cup of the sugar together. Set aside.
3. Whip the Egg Whites:
In a large mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until frothy.
Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. Do not overbeat.
4. Fold in the Dry Ingredients:
Add the vanilla and almond extracts to the egg white mixture.
Using a spatula, gently fold in the flour-sugar mixture in small batches, being careful not to deflate the batter.
5. Bake:
Spoon the batter evenly into an ungreased tube pan. Smooth the top with a spatula.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool:
Immediately invert the pan onto a heatproof surface (a bottle neck works well if your pan has a hole) to cool upside down. Let it cool completely for about 1 hour.
Once cool, run a knife around the edges of the pan to release the cake.
7. Serve:
Slice the cake and serve with whipped cream, fresh berries, or a dusting of powdered sugar.
Tips:
Ensure your mixing bowl and beaters are completely clean and free of any grease for the egg whites to whip properly.
Use fresh egg whites for the best volume and texture.
Storage:
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Would you like tips for making this gluten-free or a version with added flavor twists like lemon or chocolate? 🍰✨
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