Ingredients:

  • 1 cup (120g) Cake flour, sifted twice
  • 1.5 tsp (5g) Cream of tartar
  • 0.25 tsp (1.5g) Fine sea salt
  • 12 Large egg whites, room temperature
  • 1 cup (200g) Superfine sugar
  • 1 tbsp (15ml) Pure vanilla extract
  • 0.25 tsp (1.2g) Cream of tartar

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. In a perfectly clean bowl, beat the room-temperature egg whites and 1.5 tsp cream of tartar on medium speed. Gradually increase to high, slowly raining in the superfine sugar. Beat until the mixture reaches soft peaks—the tips should curl over slightly when the whisk is lifted.
  3. Stir in the vanilla extract and the additional 0.25 tsp cream of tartar for stabilization.
  4. Sift the cake flour and salt together.
  5. Gently fold the flour into the egg whites in three separate additions using a rubber spatula. Use a 'cut and fold' motion (cut through the center, scrape the bottom, and fold over) to avoid deflating the air. Stop the moment no flour streaks remain.
  6. Pour the batter into an ungreased 10-inch Bundt pan. Smooth the top with a spatula.
  7. Bake for 35–40 minutes, or until the cake is a pale golden hue and springs back when lightly touched.
  8. Immediately invert the pan onto a cooling rack. Let it cool upside down for 1 hour before removing from the pan.