Swiss Egg White Cake (Torta al Bianco d'Uovo)
unsalted butter, melted and cooled slightly
caster sugar (superfine sugar)
Preheat oven to 350F/ Butter a 10-inch springform cake pan.
Beat egg whites until they start to hold peaks, then, while still beating, slowly add 1 cup of sugar, until mixture becomes shiny.
Add vanilla and salt to melted butter. Fold in a little of the butter into the egg whites and then fold in some flour. Continue until all of the butter and flour have been added.
Pour batter into prepared pan.
Combine almonds, 1 tablespoon sugar and cinnamon and sprinkle evenly over cake batter.
Bake for about 40 minutes, or until cake springs bake a little when touched.
Cool cake in pan on wire rack. When cool, remove sides of pan and serve cake.