Directions:
- Preheat oven to 350° with rack in lower third.
- Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.
- Fit paper into pan. Do not grease pan.
- Sift flour, 1/2 cup sugar, and salt together.
- Sift again into a bowl.
- Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy.
- Beat in cream of tartar and vanilla.
- Increase speed to medium high; beat until whites are nearly stiff.
- Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.
- Beat until peaks are almost stiff but not at all dry.
- Transfer egg whites to large bowl.
- Sift flour mixture over egg whites; fold in gently with large rubber spatula.
- Gently transfer one-third of batter to tube pan.
- Spoon 2 tablespoons mashed berries over egg whites.
- Spoon another third of batter into the pan; repeat with remaining mashed berries.
- Top with remaining batter.
- Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.
- Leave the top very textured with peaks in the meringue; do not smooth.
- Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.
- Run a knife around edges of the cake to loosen the sides.
- Unmold cake.
- Serve with sorbet (flavor of choice) and remaining whole raspberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.45 Kcal (354 kJ) | ||
| Calories from fat | 1.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 67.46mg | 3% | |
| Potassium | 118.94mg | 3% | |
| Total Carbs | 17.09g | 6% | |
| Sugars | 15.6g | 62% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 131.28 Kcal (550 kJ) | ||
| Calories from fat | 1.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 0% | |
|---|---|---|---|
| Sodium | 104.88mg | 3% | |
| Potassium | 184.91mg | 3% | |
| Total Carbs | 26.57g | 6% | |
| Sugars | 24.25g | 62% | |
| Dietary Fiber | 1.41g | 4% | |
| Protein | 6.26g | 8% | |
| Vitamin C | 5.3mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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