Recipe by Sue Lau
A very light, flourless cake.
Top Review by readah
This was relatively easy (I don't own a standing mixer, only a hand-mixer) and tasty. The first time I made it, I tried to use carton egg whites. Don't bother, they don't peak... at all. I brought one to work and the second to a dinner party and both were consumed quickly. It was bit sweet for me, I'll try it with less sugar next time.
- 6 egg whites
- 2 cups sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- unsweetened fresh strawberries or raspberries
- sweetened whipped cream
Directions See How It's Made
- Butter a 9-inch spring form pan, and place into a warm oven to evenly coat entire surface; cool (can be refrigerated to cool down).
- Beat room temperature eggs and salt for 15 minutes using high speed of mixer, or until very stiff.
- Gradually add sugar and when all is added, beat at high speed for another 15 minutes, or until mixture retains its shape.
- Add vanilla, vinegar, and baking powder.
- Mix well, and pour into spring form.
- Bake 1 hour at 250 degrees F.
- When the cake has cooled, slice off the crusty top and put unsweetened fruit (strawberries or raspberries) along with sweetened whipped cream and replace crust as carefully as you can.