About this recipe:This airy cake is free of fat but tastes heavenly, especially with a fruity accompaniment. This is best served with apple and cranberry preserve or peach preserve (both found on this website).
10 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
½ teaspoon almond extract
250 g (9 oz) caster sugar
125 g (4½ oz) plain white flour, sifted
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Heat the oven to 180°C (350°F, gas mark 4). Whisk the egg whites in a large bowl until foamy. Sprinkle the cream of tartar and the vanilla and almond extracts over them and continue whisking until the mixture is stiff but not dry.
Add the sugar, 1 tablespoon at a time, whisking continuously: the mixture should be shiny and form soft peaks.
Fold the flour in with a metal spoon, blending it thoroughly without breaking down the egg whites.
Spoon the mixture into an ungreased 23 cm (9 in) ring-shaped cake tin; if you do not have one, use a round cake tin and put an empty can upside-down in the centre to make the hole. Bake on the lowest shelf of the oven for 45 minutes, or until the top is golden brown and feels dry.
To cool the cake, leave it in the tin and turn it upside-down, supporting the centre column of the cake tin, or the empty can, on a jar so that the cake is not resting on anything and can ‘stretch’ downwards. Leave it to cool for at least 1 hour 30 minutes.
To take the cake out of the tin, run a knife around its outside and turn it upside-down onto a plate. Serve the cake with either of the preserves listed in the description, or with ginger-lemon sauce (see Honeydew Melon with Ginger-Lemon Sauce on this website)
leftover yolks can be used to enrich omelettes, scrambled eggs or eggy bread for children, who should not follow a low-fat diet. Or use frozen whites, saved and stored after using the yolks in any other recipe. Allow about 1 hour to defrost before using (do not defrost in a microwave).
I did half the recipe and put it in an ordinary round cake tin. I cut it in half and filled it with fresh raspberries with a little sugar, and served it with some single cream. - 02 Jul 2010
I made this into cupcakes and it came out a bit chewier than I would've liked - not sure if this was because of the recipe or because I made them into cupcakes. But it was very light and tasted good. - 04 Aug 2010
Amazing Recipe, first time I made this I used a hand mixer and it didn't go well, you need 2 people if you are to use this, one to keep whisking and one to add the ingredients.
Second time I used my stand mixer and the results where perfect. Took it in to work and have had to share the recipe.
Tastes amazing and added bonus of it being fat free its guilt free too! - 12 Jul 2013