1 cup cake flour 1 1/2 cups plus 1 tablepsoon sugar (processed in food processor until superfine) 1 3/4 cups egg whites (about 11 extra large or 13 medium) at room temperature 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract


Preheat oven to 300 degrees (F). Sift flour three times. Sift again with 3/4 plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar, Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour and 15 minutes or until cake springs back when touched (MY note: I did not have to bake it the full time, so check at about 1 hour.) Invert pan over bottle to cool (I used a long-neck wine bottle; my mom used to use a 7-up bottle, but they're not made the same anymore, so this bottle thing can be a bit challenging :-)). Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis. (see below) Yield 1 10-inch tube cake. Passion Fruit Coulis 5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice. 1 cup sugar In a small saucepan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. If using pulp, strain through a fine sieve. Serve with plain cake.


Restaurant Articles

A well-crafted restaurant public relations campaign is a key ingredient for every restaurant's...

Read more


Peppers and Potatoes

Read more

Business Plan

Fast Food Restaurant

Read more