Exams, exams, exams! It’s all I’ve been thinking the last couple of weeks, or what I should be thinking… It’s not my fault I’m crazily distracted by various baked goods, not when foodgawker is always open in the tab next to MyMaths, who can blame me?
This cake has been jumping around in the back of my mind for several weeks; so light and fluffy, and can even be considered healthy(ish!). The perfect excuse to bake it came last week, when my mum’s friend who is on kidney dialysis and shouldn’t eat salt or raising agent, came for tea. My head popped out of my maths textbook and straight into my hummingbird cookery book, and out came this cake.
Virtually fat free, there are no bad feelings eating this cake! It has a different, more subtle flavour, to a normal cake, and surprisingly springy. It goes great with a cup of tea, and also makes a great dessert.
You will need:
- 10 egg whites
- 1 teaspoon cream of tartar (I left this out, and it worked just fine!)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 250 g (9 oz) caster sugar
- 125 g (4½ oz) plain white flour, sifted