Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 250 g (9 oz) caster sugar
- 125 g (4½ oz) plain white flour, sifted
Directions
Heat the oven to 180°C (350°F, gas mark 4). Whisk the egg whites in a large bowl until foamy. Sprinkle the cream of tartar and the vanilla and almond extracts over them and continue whisking until the mixture is stiff but not dry.
Add 1/2 of the sugar, 1 tablespoon at a time, whisking continuously: the mixture should be shiny and form soft peaks that bend over at the peaks; do not beat until stiff.
Sift together 3 times the flour, remaining sugar and salt.
Sift a fine layer(1/8 of total) of the flour mix over the egg mix. Fold in gently with a metal spoon until almost incorprated. Repeat, blending in the last addition until it is all incorporated.
Pour the mixture into an ungreased 9 inch (23 cm) ring-shaped cake tin.
Bake on the lowest shelf of the oven for +/-45 minutes, until an inseted toothpick comes out clean and he top is golden brown and feels dry.
To cool the cake, leave it in the tin and turn it upside-down, Leave it to cool for at least 1 hour 30 minutes.
To take the cake out of the tin, run a knife around its outside and turn it upside-down onto a plate.
(If you do not have a ring-tin one, use a round cake tin and put an empty can upside-down in the centre to make the hole. When cooling the cake support the cake tin and the the empty can, on a jar so that the cake is not resting on anything and can ‘stretch’ downwards.)
Category:Glossary
Category:Cake Recipes