Light and fluffy and soooo scrumptious!!!!
- 1-1/4 cups egg whites (about 9)
- 1-1/2 cups sugar, divided
- 1 cup cake flour
- 1-1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Place egg whites in a large bowl; let stand at room temperature 20-30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2-3 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. (I use a silicone tube pan which makes the removal of the cake a wee bit easier.) Remove the cake to a serving plate and enjoy!
Then cut up some strawberries to eat along with it and enjoy.
You don’t need a lot, a thin little slice and a handful of fruit and you’re set.