Ingredients
Dry Ingredients
- 1½ cups powdered sugar
- 1 cup cake flour
- ½ teaspoon kosher salt
Wet Ingredients
- 1½ cups egg whites (from about 11-12 large eggs)
- 1½ teaspoons cream of tartar
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
Instructions
- Prepare Oven and Dry Ingredients: Move the oven rack to the lowest position and preheat the oven to 375°F (190°C). In a small bowl, whisk together the powdered sugar and cake flour; set aside.
- Beat Egg Whites and Cream of Tartar: In the bowl of a stand mixer, beat the egg whites and cream of tartar on medium speed until foamy. Ensure the bowl and beaters are completely clean and dry without any traces of yolk or grease to achieve optimal whipping.
- Add Granulated Sugar and Extracts: Gradually add the granulated sugar, 2 tablespoons at a time, beating on high speed. With the last addition of sugar, add the vanilla extract, almond extract, and kosher salt. Continue beating until the mixture forms soft peaks that are slightly stiffened and glossy, creating a meringue.
- Fold in Flour and Sugar Mixture: Sprinkle the powdered sugar-flour mixture over the meringue in ¼ cup increments, gently folding it in after each addition until the mixture disappears. Be careful not to over-fold to maintain the airy texture.
- Transfer Batter to Pan: Pour the batter into an ungreased 10-inch by 4-inch tube pan. Use a butter knife to gently cut through the batter to remove any air pockets and even out the surface.
- Bake the Cake: Bake for 30 to 35 minutes, or until cracks on the cake’s surface feel dry and the top springs back lightly when touched.
- Cool the Cake Upside Down: Immediately invert the pan onto a bottle neck or metal funnel on the countertop and let it hang for about 2 hours until completely cool. This prevents the cake from collapsing.
- Remove Cake from Pan and Serve: Turn the pan right-side up and gently run a thin knife around the edges to release the cake. Serve with whipped cream and your choice of raspberry sauce, rhubarb sauce, or fresh berries for a delightful summer dessert.
Notes
- Ensure no yolks or grease are present when whipping egg whites to achieve maximum volume.
- Do not grease the cake pan; the batter needs to cling to the pan walls to rise properly.
- Folding gently is crucial to keep the batter light and airy.
- Inverting the cake pan while cooling is essential to avoid the cake from shrinking or collapsing.
- Use fresh egg whites for best results; older egg whites might not whip as well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
