4 egg whites, at room temperature
½ cup confectioners sugar
½ cup sifted cake flour
⅛ teaspoon salt
1 teaspoons cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
Set oven rack in lower third of oven and preheat oven to 350°F.
Sift together confectioners sugar, flour, and salt.
Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla and almond extracts.
Gently fold in the dry ingredients and blend thoroughly (try to maintain the airiness of the whites.
Gently pour batter evenly into lightly greased loaf pans or mini tart pans and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean.
Let cool completely, then, using a serrated knife, slice carefully into three parts. Layer each with a generous helping of jam and sliced strawberries or kiwis. When cake is assembled, sprinkle the top with powdered sugar, and garnish with a slice of fruit.
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