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
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 the sugar, 1 tablespoon at a time, whisking continuously: the mixture should be shiny and form soft peaks.
Fold the flour in with a metal spoon, blending it thoroughly without breaking down the egg whites.
Spoon the mixture into an ungreased 23 cm (9 in) ring-shaped cake tin; if you do not have one, use a round cake tin or two, I don’t own a ring tin and it worked just fine. Bake on the lowest shelf of the oven for 45 minutes, or until the top is golden brown and feels dry.
Leave to cool in the tin and turn out. I topped mine with vanilla cream and strawberries for a summer treat!