Ingredients
- 1 cup (120g) cake flour sifted
- 1 1/4 cups (250g) granulated sugar
- 1/4 tsp table salt
- 12 egg whites at room temperature
- 1 1/4 tsp cream of tartar
- 2 tsp vanilla extract homemade vanilla extract
- Zest of one lemon optional, not part of the original recipe
- 2 teaspoons rose water optional, not part of the original recipe
Whipped Cream
- 2 cups (250g) fresh or frozen blueberries, plus a handful for the garnish. I used the same amount of Driscoll’s raspberries
- 1/3 cup (65g) granulated sugar
- 2 cups (480ml) heavy cream
- 1/4 cup (50g) packed light brown sugar
- 1 1/2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour, half the sugar and salt, set aside.
- Whip the egg whites until foamy. Add 1 tablespoon water, the cream of tartar and vanilla, whip until it begins to form soft peaks. Add the remaining sugar, 1 tablespoon at a time until incorporated. Add the zest and rose water if using and continue whipping until it is medium stiff peaks.
- Sift 1/3 of the flour over the whites and gently fold it in using a rubber spatula. Continue with another 1/3 and then the final flour. Transfer the batter into a 10-cup tube pan. Run a knife around the batter to get out any large air pockets, then smooth the top. Bake for about 30-40 minutes or just until a tester comes out with moist crumbs.
- Turn the pan upside down to cool. If your pan has feet, then you’re all set, if not, you’ll need a bottle of wine. Once the cake is completely cool, run a paring knife around the outer edge and the middle. Invert the cake onto the serving plate.