By: Suzyq
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Ingredients
Serves Tool
Serves To:USMetric| 4 1/2 | Ounce(oz) | plain flour, sifted | |
| 2 | Tablespoon(T) | cornflour | |
| 10 | Ounce(oz) | caster sugar | |
| 10 | egg whites | ||
| 1/2 | Teaspoon(t) | cream of tartar | |
| 1/2 | Teaspoon(t) | salt | |
| 1 | Teaspoon(t) | vanilla essence | |
| 1/2 | Teaspoon(t) | almond essence |
Preparation
Preheat the oven to 325° F. Sift the flours before measuring, then sift them 4 times with 3 ounces of the sugar. With an electric mixer, beat the egg whites until foamy. Sift over the cream of tartar and salt and continue to beat until the whites hold soft peaks when the beaters are lifted. Add the remaining sugar in 3 batches, beating well after each addition. Stir in the vanilla and almond essences. Add the flour mixture, in 2 batches, and fold in with a large metal spoon after each addition. Transfer to an ungreased 10 inch tube tin, and bake until just browned on top, about 1 hour. Turn the tin upside down onto a cake rack and let cool for 1 hour. If the cake does not turn out, run a knife around me edge to loosen it. Invert on
a serving plate. When cool, lay a star-shaped template on top of the cake, sift over icing sugar and remove template.