A light and airy dessert with a delicate meringue base, reminiscent of a sweet, fluffy puff. Ideal for summer brunch or tea time, with a versatile vanilla flavor profile.
Ingredients
Scale:
1 cup all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
6 large egg whites at room temperature
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup milk
1 cup whipped cream frosting
Fresh berries or edible flowers for garnish
Instructions
Preheat your oven to 325°F (163°C). Prepare a 9-inch cake pan by lining the bottom with parchment paper—do not grease the sides.
In a large mixing bowl, sift together the flour, half of the sugar, and salt. Set aside.
In another bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the remaining sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula.
Sift a third of the flour mixture over the meringue and fold gently. Repeat with the remaining flour mixture until all is incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Invert the cake immediately on a wire rack to cool completely. Do not remove the cake from the pan until it is fully cooled.
Once cooled, run a knife around the sides to release the cake. Top with whipped cream frosting and decorate with fresh berries or edible flowers.
