This is my father’s favourite cake. It is very light and fluffy and perfect for afternoon tea.
Preheat the oven to 180°C (350°F).
Butter a 25cm (10 in) springform cake tin.
Melt the butter and leave it to cool a little. Beat the egg
whites until they start to hold peaks then, while still
beating, slowly add the sugar, reserving about 1 tablespoon
for dusting, until the mixture becomes shiny. Add the vanilla and salt to the melted butter. Fold a little of the butter into the egg whites, then fold in some of the flour. Continue this until all the butter and flour have been added. Pour the mixture into the tin. Combine the almonds, cinnamon and the extra sugar.
Sprinkle this evenly over the cake mixture.
Bake the cake in the oven for about 40 minutes, or until
it springs back a little when touched. Cool the cake on a
rack before serving.
Serves 6 |  |
