Ingredients

The following ingredients have 4 Servings
  • 1⅓-1½ cups egg whites, (about 11 large eggs)
  • 1½ teaspoon cream of tartar
  • 1⅔ cups sugar
  • ½ teaspoon salt
  • 1 cup cake flour
  • 1½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ½ teaspoon almond extract

Instruction

  • Preheat the oven to 325℉/163℃.
  • Separate the eggs immediately after removing them from the fridge to prevent egg yolks from breaking and getting in the egg whites.
  • Place egg whites in a large bowl or stand mixer bowl; let it sit at room temperature for about 30 minutes. Add cream of tartar.
  • Add sugar and salt to a food processor and grind until it turns into powder.
  • Reserve ¾ cup powdered sugar and add the rest to the flour. Whisk flour. Set aside.
  • Start beating the egg whites with an electric mixer at medium-low speed until frothy, about 1 minute.
  • Increase speed to medium-high and slowly add the reserved sugar (about 2-3 tablespoons at a time), making sure sugar is thoroughly mixed.
  • Keep beating until soft peaks form, about 6-7 minutes. Do not overbeat. Add vanilla, lemon juice, and almond extract and mix until incorporated.
  • Switch to a rubber spatula and start incorporating the flour mixture into the egg white mixture in 3-4 additions, folding gently with each addition until incorporated.
  • Scrape the mixture into a 12-cup ungreased tube pan.
  • Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Start checking after 40 minutes. It is okay to have some cracks.
  • Let the cake cool on a cooling rack for about 1-2 hours before removing it from the pan.
  • To remove the cake, unmold and run a knife around the edge inside the pan. Place it on a platter, and serve it with lemon curd and fresh fruit.