Ingredients
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup powdered sugar (for dusting)
- Pinch of salt
Optional for serving:
- Whipped cream
- Fresh berries
- Powdered sugar for garnish
Instructions
- Preheat your oven to 325°F (160°C). Line the bottom of a springform pan or 8-inch round cake pan with parchment paper. Do not grease the sides.
- Beat the egg whites in a clean, dry bowl. Add the cream of tartar and salt, and beat until soft peaks form.
- Gradually add granulated sugar while beating, a tablespoon at a time, until stiff peaks form and the mixture is glossy.
- Add vanilla extract and gently fold it in with a spatula.
- Sift in the flour gently over the egg white mixture in 2–3 additions, folding carefully after each one. Avoid deflating the batter.
- Transfer batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes or until the top is lightly golden and springs back when touched.
- Remove from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge to release, then let cool completely on a wire rack.
- Dust with powdered sugar, top with whipped cream and berries if desired.
💡 Tip: For extra flavor, you can add a bit of lemon zest or almond extract to the batter!
Let me know if you’d like a chocolate version or one with a filling!