12 Serves
81 Mins
Preheat your oven to 175°C and ensure your tube pan is clean and completely ungreased.
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Vitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
413 mg / 4,700 mgSodium
390 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
0 g / 28 gSugar
27 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 gIn a large bowl, whip the egg whites with cream of tartar using an electric mixer until soft peaks form.
Gradually add the granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
Gently fold in the flour and vanilla extract using a spatula until just combined, being careful not to deflate the mixture.
Pour the batter into the tube pan and bake for 35 to 40 minutes until the top springs back when touched.
Invert the pan immediately onto a wire rack and allow the cake to cool completely before removing it from the pan.
3
g50
g10
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