This ethereal cake comes straight from the United States, and I’ve given you the traditional recipe here. To achieve the very light texture of this cake, you need to find some cream of tartar (in specialist cake stores or online).
TAKE A ROUND CAKE TIN,
ADD THE CREAM OF TARTAR AND BEAT AGAIN UNTIL THE WHITES START TO HOLD THEIR SHAPE. Gently incorporate the sugar, beating at the same time for about 2 minutes. Next, add the vanilla extract and mix everything together well.
ONCE THE EGG WHITES ARE QUITE FIRM AND GLOSSY, GENTLY SIFT THE FLOUR OVER THE TOP AND FOLD IT IN GRADUALLY WITH A LARGE SPOON OR FLEXIBLE SPATULA. ‘Slice’ the egg whites in two and lift up to gently incorporate the flour.
POUR THE BATTER INTO THE TIN AND
TAKE THE CAKE OUT OF THE OVEN AND RUN A KNIFE AROUND THE SIDE OF THE TIN TO UNMOULD IT MORE EASILY. Turn the tin over onto a plate and let it cool for 10 minutes before unmoulding the cake completely.
SERVE THE CAKE WITH DICED PINEAPPLE AND STRAWBERRIES, AND WHIPPED CREAM IF YOU LIKE.
© 2020 All rights reserved. Published by Murdoch Books.