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Recipe Category: Cake
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Ingredients
- 55g icing sugar, sifted
- 1/2 tsp vanilla extract
- whipped cream and berries to serve
- 1/8 tsp salt
- 1/2 cream of tartar
- 200g sugar
- 8 large egg whites, room temperature
- 120g flour
Method
- Preheat the oven to 180°C
- Sift the flour and granulated sugar twice and set aside
- Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted
- Stir in the vanilla
- Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily
- Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed try not to open the oven before 25 minutes
- Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled
- To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out
- Serve the cake with whipped cream and berries, if you wish
- The cake will keep, well wrapped (not refrigerated) for up to 3 days
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