Ingredients
Scale
- 1 cup of superfine sugar
- 1 cup of cake flour (preferably almond or vanilla flavored)
- 12 large egg whites, at room temperature
- 1/2 teaspoon of cream of tartar
- 1 teaspoon of pure vanilla extract
- A pinch of salt
- Optional: edible gold leaf or rose petals for decoration
Instructions
- Preheat your oven to 350°F (175°C). Do not grease the tube pan; the batter needs to cling to the sides for proper rising.
- Sift together the cake flour and half of the sugar to ensure a fine, airy mixture, mimicking Hollywood’s elegance.
- In a large mixing bowl, beat the egg whites with a pinch of salt and cream of tartar on medium-high speed until soft peaks form.
- Gradually add the remaining sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Gently fold in the vanilla extract and the sifted dry ingredients using a spatula, being careful not to deflate the meringue.
- Pour the batter into an ungreased angel food cake pan with a tube in the center, smoothing the top without pressing down.
- Bake for 35-40 minutes or until golden brown and the top springs back when gently pressed.
- Invert the pan immediately to cool completely, preventing collapse and preserving its airy structure.
- Once cooled, run a knife around the edges and the tube to loosen the cake gently.
Notes
- Keep the cake in an airtight container at room temperature for up to 2 days.
- Wrap tightly and freeze for up to 1 month for longer storage.
- Add fresh fruits or edible flowers for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hollywood, Vintage
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of the cake)
- Calories: 160 kcal Kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
