This deliciously light cake is loaded with nutty ground almonds and flavored with fragrant lemon zest. Using just the egg whites means that this cake is super light but also moist due to the almonds.
Preheat oven to 350ºF/180ºC. Butter (or use non sticking cooking spray) a 8-9 inch springform cake pan. Line the bottom with a circle of parchment paper. Flour the sides of the pan.
In a large bowl, combine ground almonds, 1 cup granulated sugar, cake flour, baking powder and lemon zest.
Using an electric mixer and a whisk attachment, whisk egg whites with ¼ teaspoon salt until white and foamy. Gradually add the remaining ⅓ cup of granulated sugar. Whisk until thick and firm peaks form.
Using a spatula, fold the dry ingredients into the egg whites in three batches. Fold to combine everything thoroughly but gently.
Pour the batter into the prepared pan and bake for 30 minutes.
Allow to cool then remove for the pan. Dust with powdered sugar to serve.
Notes
Tips for Success
Egg whites at room temperature will whisk more easily.
Don't let any yolk gets into the egg whites, you won’t be able to whisk them to the correct consistency.
Use a super clean bowl and beaters when beating egg whites.
Be very gentle as you fold the dry ingredients into the beaten egg whites.
You'll find more tips and information above the recipe card.