For The Cake You'll Need...
- 1 cup cake flour
- 1/2 cup powdered sugar
- 1 2/3 cups egg whites (12-14 large eggs)
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
Fruit...
Get at least five fruits: a variety of red, orange, yellow, green, blue, and purple. If you have other shade of fruit to add into the mix do so, but I used the following fruits and assembled the leftovers into a tasty salad.
- strawberries
- mandarin oranges
- pineapple
- green grapes
- blueberries
- blackberries
How To Make It
1) Preheat your oven to 375 degrees Fahrenheit.
2) Sift flour and powdered sugar together over a small bowl.
3) In large bowl, with mixer at medium speed, beat egg whites, cream of tartar and salt until foamy. Increase speed to high. Beat until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla and almond extracts.
4) Sift flour mixture, one-third at a time, over beaten egg whites. Fold in with rubber spatula just until flour mixture is no longer visible. Do not overmix.
5) Scrape batter into an ungreased 9-10 inch tube pan; spread evenly. Bake until cake springs back when lightly pressed, 35-40 minutes. Invert cake in pan onto a baking sheet and allow to cool completely. Run a thin knife or spatula around the cake to loosen from side and center of tube pan. Remove from pan and place on cake plate/platter.
6) Slice fruit into bite size pieces and arrange around finished cake.
7) Serve with additional dusted powdered sugar or fresh whipped cream.
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