Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Ensure you have an ungreased 10-inch tube pan. Do not grease the pan; the batter needs to cling to the sides to rise properly.
- In a medium bowl, whisk together the sifted cake flour and 1 cup (200g) of the granulated sugar. Set aside.1 ½ cups cake flour, 1 ½ cups granulated sugar
- In the clean bowl of a stand mixer (or using a large bowl and electric hand mixer), combine the room-temperature egg whites, cream of tartar, salt, vanilla extract, and almond extract. Beat on medium speed until soft peaks form.1 ¾ cups egg whites, 1 ½ teaspoons cream of tartar, Pinch of salt, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Gradually add the remaining ½ cup (100g) of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. You should be able to turn the bowl upside down without the meringue sliding out.1 ½ cups granulated sugar
- Gently fold in the pink food coloring a drop at a time until you achieve your desired soft pink shade. Be careful not to overmix, as this can deflate the egg whites.1–2 drops pink food coloring
- Sift about one-third of the dry ingredients over the egg white mixture. Gently fold them in using a rubber spatula, being careful not to deflate the airy batter. Repeat this process two more times, sifting the dry ingredients over the batter and folding, until all dry ingredients are incorporated. The batter should be light and fluffy.1 ½ cups cake flour, 1 ½ cups granulated sugar
- Gently pour the batter into the ungreased tube pan. Run a knife or spatula through the batter a few times to break up any large air pockets.
- Bake for 35 to 40 minutes, or until the cake is golden brown, springs back when lightly touched, and a wooden skewer inserted near the center comes out clean.
- Immediately upon removing the cake from the oven, invert the pan onto its legs or over a bottle neck. This is crucial to prevent the cake from collapsing as it cools. Let it cool completely, which usually takes about 2 to 3 hours.
- Once completely cooled, run a thin knife or offset spatula around the edges of the cake and around the center tube to loosen it. Carefully invert the pan to release the cake.
Notes
Store unfrosted cake at room temperature in an airtight container for up to 2 days. Refrigerated frosted cake keeps for 2-3 days. Freezes well for 2-3 months. Does not require reheating.
