Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 fresh large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Fresh strawberries, sliced (for serving)
- Whipped cream (for serving)
Instructions
- Preheat oven to 325°F and adjust the rack to the lower middle position.
- In a mixing bowl, beat egg whites until foamy. Add cream of tartar, vanilla, and almond extracts; continue beating until soft peaks form (about 5-6 minutes).
- In a separate bowl, sift together cake flour, sugar, and salt five times to aerate.
- Gently fold one-third of the flour mixture into the egg whites until incorporated. Repeat until all flour is used.
- Pour batter into an ungreased tube pan and bake for 40-45 minutes or until golden brown.
- Invert the cake immediately after baking and cool in the pan for at least two hours before removing.
- Once cooled, slice horizontally in half. Spread whipped cream between layers and top with strawberries; garnish with more whipped cream and strawberries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 130
- Sugar: 14g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 0mg