4. Fold in the whites
- Gently fold the beaten egg whites into the yolk mixture using a spatula.
- Do this carefully to maintain the airiness – think “lift and turn” motion.
5. Bake
- Pour the batter into the prepared pan.
- Bake for 35–40 minutes or until golden and slightly springy to the touch.
- Let cool in the pan before transferring to a wire rack.
✨ Tips from My Great-Grandmother
- Refrigerate overnight for an even softer texture.
- Sprinkle with powdered sugar and toasted almonds before serving.
- Pairs wonderfully with fresh berries or whipped cream.
📝 Why This Cake is So Special
- No flour – perfect for gluten-free diets
- Simple ingredients – all pantry staples
- Unique texture – light, moist, and airy
- Full of tradition – passed down with love
Try this cake once, and it may just become your family’s favorite too. 💛
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