About this recipe:A super-light and delicious sponge cake, which is a cinch to make. Enjoy as is or decorate with whipped cream or your favourite icing.
Makes: 1 23cm tube cake
175g sifted plain flour
2 tablespoons cornflour
225g caster sugar
350ml egg whites
1 1/4 teaspoons cream of tartar
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
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Method Prep:15min › Cook:28min › Ready in:43min
Preheat oven to 170 C / Gas 3.
In a large glass or metal bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add the sugar while continuing to beat to medium peaks. Since this is a high-altitude recipe, beat them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a quarter at a time. Spoon into a clean and dry 23cm cake tin.
Bake for 25 minutes in the preheated oven, then increase the temperature to 190 C / Gas 5. Continue baking for another 3 minutes or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge and tap out firmly.
This recipe works great at 1,600m (5,280 feet). If you live higher than that, consider using less sugar, more flour and a higher baking temperature will strengthen the cell structure of the cake.