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- 1 1/2 cups egg whites
- 1 3/4 cups Vanilla Bean-Verbena Sugar (see www.bhg.com) or purchased vanilla sugar
- 1 cup cake flour
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
1. In a large wide bowl* allow egg whites stand at room temperature 30 minutes. Meanwhile, sift the Vanilla Bean-Verbena Sugar once and set aside. Sift the flour and almond flour together four times, then add the salt and cream of tartar. Sift once more.
2. Preheat oven to 200 degrees F. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form (tips stand straight). Slowly and gently add Vanilla Bean-Verbena Sugar, followed immediately by the sifted flour mixture.
3. Pour batter into an ungreased 10-inch tube pan with removable bottom, or 10-inch fluted tube pan (be sure pan is very clean with no residual oil).
4. Place in oven; close door. Increase oven temperature to 325 degrees F. Do not open oven for at least the first 15 minutes of cooking. Bake 40 to 50 minutes, or until a toothpick inserted near center comes out clean. Remove from oven. Immediately invert cake; cool thoroughly in inverted pan. Remover from pan, using thin knife to loosen cake if necessary. Makes 1 cake or 16 slices.
- It is important to use a large wide bowl to whisk the egg whites. More surface area allows the sugar and flour to be gradually added without overbeating.
- cal. (kcal) 138,
- Fat, total (g) 1,
- carb. (g) 29,
- sugar (g) 22,
- pro. (g) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 16,
- sodium (mg) 74,
- Potassium (mg) 78,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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