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Ingredientes
- 1 cup sifted cake flour
- 1/3 cup sugar
- 8 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Direcciones
- Preheat the oven to 350°F. Sift the flour and 1/3 cup sugar onto a large plate and set aside.
- Place the egg whites and cream of tartar in a large bowl and whisk until frothy.
- Combine 1/2 cup sugar and salt and add to the whipping egg whites in a slow, steady stream.
- Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.
- Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.
- Spoon the mixture into an ungreased 10-inch tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 35 minutes.
- Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in plastic or stored in an airtight container, for 1 to 2 days.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 107 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85mg | 4% |
| Potassium 90mg | 3% |
| Total Carbs 23.15g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 14.11g | 9% |
| Protein 3.33g | 5% |
