Ingredients:

  • 1 cup (120g) cake flour, sifted twice
  • 1.5 cups (300g) superfine granulated sugar, divided
  • 0.25 tsp (1.5g) fine sea salt
  • 12 large (400ml) egg whites, room temperature
  • 1.5 tsp (5g) cream of tartar
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Line only the bottom of two 8x4-inch loaf pans with parchment paper, leaving the sides completely bare.
  2. Sift the cake flour, salt, and half of the sugar together into a medium bowl. Sift a second time to ensure an ethereal texture.
  3. In a pristine, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy.
  4. Gradually increase the mixer to high speed and slowly add the remaining sugar. Continue beating until stiff, glossy peaks form (the peak should stand straight up without drooping).
  5. Stir in the vanilla extract at the very last second.
  6. Gently sift the flour mixture over the meringue in three separate additions.
  7. Using a rubber spatula, fold the flour into the meringue using a 'cut and turn' motion. Stop immediately once no flour streaks remain to avoid deflating the air.
  8. Divide the batter evenly between the two loaf pans.
  9. Bake for 35-38 minutes until the top springs back when lightly touched and smells like toasted vanilla.