with Fruit Topping
It is not essential that you beat the egg whites in a
copper bowl, however, copper binds with the protein in egg whites and helps to
create volume and a stable foam.
1 cup cake flour
½ teaspoon salt
12 large egg whites
2 tablespoons water
1 ½ cups granulated sugar
1 teaspoon cream of tartar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
Strawberries or Peaches
the oven to 325°
. Line a 10 x 4 ¼ or 4
angel food cake pan with removable base with parchment
paper. Don't grease the pan!
2. Sift the flour and salt onto a piece of waxed paper. Sift again
onto another sheet of waxed paper. Sift one more time back
onto original sheet of wax paper. Set aside.
3. Break eggs and separate the yolks from the whites. Place egg
whites in a large deep bowl.
4. Beat the egg whites and water with mixer on medium speed
until soft peaks form. The egg whites should be soft but hold
their shape. This should take 2 ½ to 3 minutes.
5. Gradually beat in 1 tablespoon sugar at a time. This will take
2 minutes or more. Beat in cream of tartar, vanilla and
6. Sift the flour/salt mixture, ¼ cup at a time, over the batter
and fold in gently. Pour the batter into prepared pan.
7. Bake in the preheated oven for 55 minutes. Remove from
oven and place upside down on large plate if pan has feet, or
set on the top of an inverted glass. Allow the cake to cool.
8. To unmold, run a long knife around edges and middle. Shake
pan to release the cake, then peel off the parchment paper.
9. Slice with a serrated knife just before serving.
Hint 1: Serve with strawberries and whipped cream.
Peaches and vanilla ice cream are also divine with this cake.
Hint 2: Freeze yolks in an ice cube tray for use in baking.
The ice cube tray should be washed in a dishwasher or rinsed
with boiling water before using again for ice. Egg yolks can
be thawed and used for brushing on rolls before baking.
Makes 12 servings