Ingredients
Serves: 14
150g icing sugar
140g cake flour
1 tablespoon cornflour
350ml egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200g caster sugar
100g chopped almonds
150g icing sugar
140g cake flour
1 tablespoon cornflour
350ml egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200g caster sugar
100g chopped almonds
Method
Prep: 15 mins |Cook: 35 mins
1. Preheat oven to 180 C / Gas 4. Sieve icing sugar, flour and cornflour together; set aside.
2. In a large bowl, beat the egg whites on high speed until foamy. Continue to beat while adding salt, cream of tartar, vanilla and almond extract. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tablespoons at a time. Mix only until flour is incorporated. Do not overmix.
3. Pour batter into a 26cm tube cake tin. Sprinkle top with chopped almonds. Bake in preheated oven for 35 to 40 minutes or until top of cake bounces back when lightly tapped. Remove from oven, invert tin and allow to cool in the tin. When cake Is cool, loosen sides with a long knife and remove to a serving dish.
1. Preheat oven to 180 C / Gas 4. Sieve icing sugar, flour and cornflour together; set aside.
2. In a large bowl, beat the egg whites on high speed until foamy. Continue to beat while adding salt, cream of tartar, vanilla and almond extract. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tablespoons at a time. Mix only until flour is incorporated. Do not overmix.
3. Pour batter into a 26cm tube cake tin. Sprinkle top with chopped almonds. Bake in preheated oven for 35 to 40 minutes or until top of cake bounces back when lightly tapped. Remove from oven, invert tin and allow to cool in the tin. When cake Is cool, loosen sides with a long knife and remove to a serving dish.
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