Ingredients
- 10 egg whites
- 500 gr raspberries (fresh)
- 130 gr cake flour
- 100 gr sugar
- 6 ml cream of tartar
- 4 gr vanilla extract
- 1 gr almond extract
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 160ºC or 40-45 minutes or until lightly browned and entire top appears dry. Immediately
