The ultimate cake for the gal on a diet, this light and low calorie cake is a refreshing dessert after a hearty meal. This cake uses no fat, not even a greased pan. A special Angel food pan is normally used (it is basically a bundt pan with spokes to allow the pan to be cooled upside down) but a regular ungreased bundt pan can be used as well (just allow an arrangement where the cake to be cooled upside down).
For the Cake:
1 1/4 cup cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Technique:
Sift together flour, sugar and salt in a large bowl and set aside.
Beat egg white until the form stiff peaks using stand or hand mixer.
Add cream of tartar, vanilla extract, and almond extract and beat until incorporated.
Gently fold the egg whites into dry ingredients and pour into ungreased pan.
Place cake into cold oven. Turn on oven and set heat to 325 degrees. Cook for 60 minutes.
Remove cake from oven and invert, allow to cool in pan. When thoroughly cooled, remove cake from pan using spatula.
Top with fruit curd, jelly, or powdered sugar.
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