- 10
Ingredients
- 1 cup sifted cake flour
- 1 1/2 cups sifted granulated sugar
- 12 large egg whites, at room temperature
- 1 tsp. cream of tartar
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. lemon juice
- 1/2 tsp. almond extract
Preparation
Step 1
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Have ready and ungreased large tube pan, preferably with a removable bottom.
2. In a small bowl, whisk the flour with 3/4 cup of the sugar. Place the remaining 3/4 cup sugar in another small bowl next to the mixer.
3. In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the egg whites form very soft, billowy mounds. With the mixer still at medium speed, beat in the 3/4 cup sugar, 1 Tbsp. at a time, until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla, lemon juice and almond extract and beat until just blended.
4. Place the flour-sugar mixture in a sifter set over waxed paper. Sift the flour-sugar mixture over the egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula. Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.
5. Gently scrape the batter into the pan, smooth the top, and give the pan a couple of raps on the counter to release any large air bubbles.
6. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
7. If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If not, invert the pan over the neck of a bottle so that air can circulate freely.
8. To unmold, run a knife around the edges, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around the bottom to release.
9. Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife.