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