Nutrition balance score
Unbalanced
Glycemic Index
69
High
Nutrition per serving
Calories1621.7 kcal (81%)
Total Fat2.2 g (3%)
Carbs361.8 g (139%)
Sugars263.4 g (293%)
Protein40.2 g (80%)
Sodium682.1 mg (34%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat the oven to 325ºF (160ºC).
Step 2
Sift the flour and granulated sugar twice and set aside.
Step 3
Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
Step 4
Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).
Step 5
Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out.
Step 6
Serve the cake with whipped cream and berries, if you wish.
Step 7
The cake will keep, well wrapped (not refrigerated) for up to 3 days.
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