This cake is light, fluffy and spongy. So delicious I can get used to having a huge piece every day.
1¾ cups caster sugar
¼ teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
⅓ cup warm water
2 teaspoons orange extract, or extract of your choice
1 teaspoons cream of tartar
No nutrition information available
Preheat oven to 350 degrees F.
Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium-stiff peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula to fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick or wooden skewer. When inserted halfway between the inner and outer wall, the skewer should come out dry.
Cool upside down on cooling rack for at least an hour before removing from pan.