Author Notes
A delicate white cake with a soft and springy texture, a golden crust, and the aroma of almond accompanied by sweet raspberry whipped cream. —TammyRenea
Ingredients
- FOR THE CAKE
-
1 cup
sifted cake flour
-
1 1/2 cups
sugar, divided in half
-
1/2 teaspoon
salt
-
1 1/2 cups
1 1/2 cups cold egg whites
-
1 tablespoon
fresh orange or lemon juice
-
1 tablespoon
water
-
1 teaspoon
cream of tartar
-
1 teaspoon
1 tsp pure vanilla extract
- FOR THE RASPBERRY WHIPPED CREAM
-
1 cup
1 cup fresh raspberries
-
1 cup
1 cup heavy cream
-
1/4 cup
¼ cup powdered sugar
-
1/2 teaspoon
1/2 teaspoon pure vanilla extract
Directions
-
Preheat oven to 350º and have on hand a 9” or 10” inch ungreased tube pan.
-
Sift cake flour, 3/4 cup sugar and salt together 3 times.
-
In a large bowl beat egg whites, water, orange or lemon juice, cream of tartar, vanilla and almond extract on low speed for 1 minute.
Increase the speed to medium and beat until a soft, slightly translucent foam is produced, about 1 ½ to 3 minutes.
Gradually beat in the rest of the sugar 1 tablespoon at a time. After all the sugar is added continue to beat the mixture on medium speed until the mixture is glossy and can hold soft peaks; it is important not to beat until stiff.
-
Transfer mixture to a 4 to 6 quart mixing bowl, and sift 1/7 of the flour mixture over the egg whites. Fold in the flour mixture until mostly incorporated and repeat 6 more times. The final time gently mix until no trace of flour remains.
-
Pour the batter into the tube pan leveling out the top with a spatula.
Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
Let cool upside down for 1 ½ hours.
-
When ready slice a knife around the sides and unmold the cake.
-
TO MAKE THE RASPBERRY WHIPPED CREAM
-
Place raspberries in the bowl of a food processor or blender and process until smooth. Pass through a fine strainer and discard seeds.
-
Combine cream, powdered sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree until mostly incorporated.
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