It took me a little time to tweak this one even if it’s a very simple recipe. Most of everything found out there (I thought) uses way too many egg whites and since I live alone, the last thing I wanted was to end up having to eat a huge cake on my own. Not that I wouldn’t be able to eat it in full but, this where I have to draw the line at being a solitary foodie.
So this recipe only uses 6 egg whites and make a much smaller cake which is perfect if you live alone and/or you just don’t like to share your food (like Joey from Friends). The most important aspect of this preparation is to make sure you start with stiff peaks when whisking your egg whites AND that you take your time to fold the flour/powdered sugar mix in to the egg whites. After this, you’re pretty much set and you’ll soon have a deliciously fluffy sponge cake to devour.
Growing up, this cake has always been my all time favourite and if I had known how easy it was to make it, I would have stopped buying the pre-made ones at the grocery full of bad ingredients. Everything is always better when it’s homemade so don’t get too intimidated by the procedure, it’s really not that complexed.
- Bowl 1
- - ½ cup of all purpose flour, sifted
- - ½ cup of powdered sugar, sifted
- Bowl 2
- - 6 room temperature egg whites
- - ½ cup of regular cane sugar
- - ½ teaspoon of cream of tartar
- - Pinch of fine sea salt
- - ¼ teaspoon of vanilla extract
- - ⅛ teaspoon of almond extract
- - Pre-heat the oven at 350, DO NOT GREASE the tube pan.
- - Sift all the ingredients of the bowl #1, reserve.
- - Mix in the egg whites the cream of tartar, both extracts, salt and a bit of the sugar and start whisking with an electric mixer. Gradually add more cane sugar while mixing on the fastest level until the full ½ cup if incorporated and you end up with STIFF PEAKS.
- - Take the flour/powdered sugar mix from the bowl #1 and VERY SLOWLY FOLD IT in to the egg whites. Take your time on this step, if you go too fast, the cake won't rise as much as it should.
- - Transfer the batter in to the UNGREASED mold, smooth the top and put in the oven for 45minutes.
- - Cool down the cake upside down on a cooling rack and gently unmold once it's fully cooled down.