Enjoy this fluffy spongy cake topped with a sweet lemon-berry coulis.
1 1/2 cups sugar
3/4 cup cake flour
1 1/2 cups liquid egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 pint blueberries
1 lb. strawberries
1/2 cup sugar
2 tbsp. lemon juice
Heat oven to 325 F with rack in lower middle. Line tube pan with parchment paper but do not grease.
Whisk 3/4 cup sugar and the flour together in a medium bowl.
In a stand mixer whisk egg whites and cream of tartar on medium low until foamy.
Increase speed to medium high and beat until soft mounds appear then add salt and sugar one tablespoon at a time. Whip until shiny soft peaks form.
Whisk lemon juice and extracts in by hand.
Sift 1/4 cup of flour over the egg whites and gently fold in with wide rubber spatula. Repeat with remaining flour.
Scrape batter into tube pan and bake 50-60 minutes until golden brown and top springs back.
Invert tube pan and let cool for 2-3 hours.
Run knife around edge to release cake then turn onto counter. Remove parchment and place on serving plate.
Clean berries, remove strawberry stems and place all ingredients in food processor. Blend until smooth.
Pour into a sieve placed over a large bowl and swirl with the back side of a ladle until you have separated the seeds and blueberry skin from the liquid.
Pour liquid into a pan and bring to a boil stirring constantly.
Slice cake; serve with fresh sliced berries and coulis.