Step 4įold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks. Add cream of tartar and salt and beat until whites just hold soft peaks. Step 3īeat egg whites in a bowl with cleaned beaters at medium speed until foamy. Resift cake flour over batter and gently fold in. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Step 2īeat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Dust pan with cake flour, knocking out excess. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Put oven rack in middle position and preheat oven to 425☏.
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