Ingredients:

  • 1 cup (120g) cake flour
  • 1.5 cups (300g) superfine sugar
  • 1.5 tsp (5g) cream of tartar
  • 12 large (400g) egg whites
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (2g) salt

Instructions:

  1. Sift the cake flour, salt, and 0.5 cup of the superfine sugar together twice to incorporate air and prevent clumps.
  2. In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining 1 cup of sugar while increasing speed to high; beat until stiff, glossy peaks form.
  3. Stir in the vanilla extract, then gently fold in the flour mixture using a rubber spatula in a cut-and-fold motion until no white streaks remain.
  4. Spoon the batter into an ungreased 10-inch tube pan, smooth the top with a spatula, and run a knife through the batter to release large air pockets.
  5. Bake at 375°F for 40 minutes.
  6. Invert the pan for 1 hour to cool completely before removing the cake.