This heavenly cake is moist, yet light and springy. And...believe it or not- completely FAT FREE! So indulge yourself and eat as much as you'd like!!
1 3/4 cups superfine sugar (or regular granulated sugar, blended in a processor)
1/2 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon lemon extract (or other extract of your choice)
1 1/2 teaspoons cream of tartar
1/2 cup whipping cream + 2 teaspoons confectioners’ sugar + fruit (optional for garnish)
Preheat oven to 350° and pull a 10″ tube pan out of the cupboard… do NOT grease it.
In a medium bowl, sift half of the superfine sugar with the salt and the cake flour.
Set the remaining sugar aside.
In a large bowl, whisk the egg whites, water, lemon extract, and cream of tartar for about 2 minutes (until frothy).
Then use a hand mixer or a stand mixer, beating on medium speed while slowly sifting in the reserved sugar.
Continue beating until the mixture reaches medium peaks.
Sift enough of the flour mixture on top of the mixture to dust the top of the foam.
Using a spatula, gently fold flour in.
Continue until all of the flour mixture is incorporated- this should take about 5 sets of sifting and gently folding.
Carefully spoon mixture into the ungreased tube pan.
Bake for 30 minutes, checking with a toothpick to see if it’s done.
Cool upside down on cooling rack for at least an hour.
Run a sharp knife around the edge of the pan to loosen the cake from the sides to help remove cake.
Garnish the top with your desired toppings and enjoy!
1 3/4 cups superfine sugar (or regular granulated sugar, blended in a processor)
1/2 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon lemon extract (or other extract of your choice)
1 1/2 teaspoons cream of tartar
1/2 cup whipping cream + 2 teaspoons confectioners’ sugar + fruit (optional for garnish)
Preheat oven to 350° and pull a 10″ tube pan out of the cupboard… do NOT grease it.
In a medium bowl, sift half of the superfine sugar with the salt and the cake flour.
Set the remaining sugar aside.
In a large bowl, whisk the egg whites, water, lemon extract, and cream of tartar for about 2 minutes (until frothy).
Then use a hand mixer or a stand mixer, beating on medium speed while slowly sifting in the reserved sugar.
Continue beating until the mixture reaches medium peaks.
Sift enough of the flour mixture on top of the mixture to dust the top of the foam.
Using a spatula, gently fold flour in.
Continue until all of the flour mixture is incorporated- this should take about 5 sets of sifting and gently folding.
Carefully spoon mixture into the ungreased tube pan.
Bake for 30 minutes, checking with a toothpick to see if it’s done.
Cool upside down on cooling rack for at least an hour.
Run a sharp knife around the edge of the pan to loosen the cake from the sides to help remove cake.
Garnish the top with your desired toppings and enjoy!
