This cake is very rich and has a very light consistency for its ingredients, it will go very well to a special occasion.
Learn more about CINTHYA FIGUEROA
Ingredients6 portions
Preparation
Beat the egg whites (at room temperature) in a large bowl, until they form foam. Add the cream of tartar, vanilla and salt; Beat until smooth peaks. Gradually add the sugar, one tablespoon at a time, beating until it reaches a point of nougat (hard peaks).
Gently wrap the flour with the egg whites, one third at a time. Pour the pasta into a 20-centimeter round cake pan, ungreased.
Bake at 165º for 30 minutes. Let the cake cool in a mold, on a grill, for 40 minutes. Remove the cake from the mold and allow it to cool completely.
Ready :) to enjoy :)
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