Ingredients:
1/4 teaspoon salt
1 cup cake flour
1 cup granulated sugar
1 1/2 cups egg whites (from about 10-12 large eggs), at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Powdered sugar for dusting
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Instructions:
Preheat your oven to 325°F (160°C). Line the bottom of an ungreased 10-inch tube pan with parchment paper.
In a large bowl, whisk together the cake flour, granulated sugar, and salt. Set aside.
In another large bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar, vanilla extract, and almond extract (if using). Increase the speed to high and beat until stiff peaks form.
Gently fold the flour mixture into the beaten egg whites, about 1/4 cup at a time, until fully incorporated.
Carefully spoon the batter into the prepared tube pan, smoothing the top with a spatula.
Bake for 40-45 minutes, or until the cake is golden brown and springs back when lightly touched.
Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely in the pan, upside down.
Once cooled, run a knife around the edges of the pan to loosen the cake, then carefully remove it from the pan