Ingredients
- 10 egg whites
- 1¼ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sugar
- 1 cup cake flour
- 2 cups fresh raspberries
Make it step by step
- In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.
- Add the extracts.
- Gradually beat in sugar until stiff, scraping bowl occasionally.
- Sift flour over beaten whites; sprinkle with berries.
- Gently fold flour and raspberries into batter until well mixed.
- Pour into an ungreased 10-in. tube pan.
- bake at 325 °F for 40-45 minutes or until lightly browned and entire top appears dry.
- Immediately invert cake pan; cool completely, about 1 hour.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.