Prep 20 mins
Cook 25 mins
From WW Great Cooking Everyday
- 2⁄3 cup cake flour
- 1⁄4 cup cornstarch
- 1⁄8 teaspoon salt
- 8 egg whites
- 1 cup confectioners' sugar, sifted
- 1⁄2 teaspoon cream of tartar
- 1 tablespoon unsalted butter, melted
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 cup ground walnuts (optional) or 1⁄4 cup hazelnuts (optional)
- 1 tablespoon grated citrus zest (optional)
- 1 teaspoon almond extract (optional)
- Preheat oven to 325°F.
- Spray 10-inch jelly-roll pan with nonstick spray, dust with flour, and line with parchment paper.
- Combine cake flour, cornstarch, and salt in medium bowl, sift three times.
- With electric mixer on medium speed, beat the egg whites in large bowl until thick and foamy.
- Gradually sprinkle in the sugar and cream of tartar.
- Continue beating until the egg whites form medium peaks, 3-5 minute.
- Add the flour mixture in 3 additions, gently folding each addition into the egg whites until well combined.
- Fold in the butter, vanilla, if using, fold in the walnuts, citrus zest, and almond extract.
- Pour the batter in the pan.
- Bake until toothpick inserted comes out clean and cake begins to pull away from the sides of the pan, about 25 minute.
- Cool the cake in the pan for 10 minute.
- Remove from pan and cool completely.
- Variation: For chocolate sponge cake, replace 1/4 cup of the cake flour with 1/4 dutch unsweetened cocoa powder, plus 1/2 tsp instant espresso powder.
- Optional topping (may increase points): Combine 1/2 cup water with 1/2 cup sugar in saucepan, and bring to a boil. Remove syrup from heat and let stand until cool. Syrup can be flavored with dissolved espresso powder, run, or any type of liqueur.