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- 10 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 250 g (9 oz) caster sugar
- 125 g (4½ oz) plain white flour, sifted
- Heat the oven to 180 °C (350 °F, gas mark 4). Whisk the egg whites in a large bowl until foamy. Sprinkle the cream of tartar and the vanilla and almond extracts over them and continue whisking until the mixture is stiff but not dry.
- Add ½ of the sugar, 1 tablespoon at a time, whisking continuously: the mixture should be shiny and form soft peaks that bend over at the peaks; do not beat until stiff.
- Sift together 3 times the flour, remaining sugar and salt.
- Sift a fine layer(⅛ of total) of the flour mix over the egg mix.
- Fold in gently with a metal spoon until almost incorporated.
- Repeat, blending in the last addition until it is all incorporated.
- Pour the mixture into an ungreased 9 inch (23 cm) ring-shaped cake tin.
- Bake on the lowest shelf of the oven for +/- 45 minutes, until an inserted toothpick comes out clean and the top is golden brown and feels dry.
- To cool the cake, leave it in the tin and turn it upside-down, leave it to cool for at least 1 hour 30 minutes.
- To take the cake out of the tin, run a knife around its outside and turn it upside-down onto a plate (if you do not have a ring-tin one, use a round cake tin and put an empty can upside-down in the centre to make the hole. When cooling the cake support the cake tin and the empty can, on a jar so that the cake is not resting on anything and can ‘stretch’ downwards).