RECETAS Y COCINA

Ingredients

• 1 1/4 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 cups egg whites
• 1 tsp cream of tartar
• 1/2 tsp vanilla essence
• 1/2 tsp almond essence
• Salt

Preparation

In a medium-size bowl, beat the egg whites until they form stiff peaks. Mix in the cream of tartar and the vanilla and almond essences.

In another bowl, sift together the flour, the sugar, and 2 dashes of salt. Repeat five times - the repeated sifting will make the cake even softer.

Gently combine the egg whites with the sifted ingredients, and pour into an ungreased 25cm tube pan.

Place the cake pan in a cold oven. Set the oven heat to 170C. Cook for 50-60 minutes, or until the top of the cake is golden brown.

Turn the cake upside-down, and allow it to cool in the pan. When thoroughly cooled, remove from pan by sliding a thin knife blade around the inside edge of the pan.

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