- 1¾ cups sugar
- ¼ teaspoon salt
- 1 cup flour
- 12 egg whites
- ⅓ cup warm water
- 1 teaspoon vanilla
- 1½ teaspoons cream of tartar
- 2 tablespoons cornflour
First off, you need to blend the sugar so it's finer. This is the first time I've ever had to do this for a recipe.
Sift together the flour, cornflour, salt and half of your fine sugar.
Now you need to prepare your egg whites. There are lots of ways to separate an egg so just do it however you feel comfortable.
Add vanilla, cream of tartar and the warm water to the egg whites and whisk until they are combined. Next, transfer the egg mix to a mixer because there's going to be a lot of whisking.
Whisk gradually adding the remaining fine sugar until the egg mix can form medium peaks.
Now gently fold in the flour mixture a bit at a time until it's all mixed in.
Pour the batter into the tube pan. Don't grease the tube pan so that the cake batter can rise by climbing up the pan sides. (Sounds a little creepy to be honest!)
Bake at 176C for 35 minutes. When you take it out of the oven invert the cake in the pan onto a plate and leave to cool completely still in the pan. When it's cool run a knife around the cake and take off the pan.
Mmm, this cake is unlike anything I've eaten before. Sooo light and spongy in texture with a nice subtle vanilla cake flavour. The slightly crispy edges are the best. You can eat it plain or add some berries with whipped cream but be sure to eat it with a fork like the Americans do!