Ingredients:

  • 1 cup cake flour
  • 1.5 cups superfine sugar, divided
  • 0.5 tsp salt
  • 1.5 cups egg whites, room temperature (approx. 10-12 large eggs)
  • 1.5 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 0.5 tsp pure almond extract

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C). Ensure your tube pan is bone dry and completely free of any grease or oil.
  2. Sift the Dry Base: Whisk the cake flour, salt, and 3/4 cup of the superfine sugar together. Sift this mixture three times. Note: This aerates the flour so it doesn't clump when hitting the wet meringue.
  3. Whisk the Whites: Place the 1.5 cups of egg whites in a large bowl. Whisk on medium speed until foamy and translucent like soap bubbles.
  4. Add the Stabilizer: Add the 1.5 tsp cream of tartar and both extracts. Continue whisking until the floral scent of almond fills the air and the mixture starts to turn opaque.
  5. Build the Meringue: Gradually add the remaining 3/4 cup sugar, one tablespoon at a time. Whisk until soft, glossy peaks form that slightly droop at the tips.
  6. Incorporate the Flour: Sift a quarter of the flour mixture over the whites. Use a large rubber spatula to fold it in with wide, gentle strokes. Note: Do not stir; you want to preserve the air you just spent 10 minutes whisking in.
  7. Final Folding: Repeat with the remaining flour in three more additions. Fold until no white streaks of flour remain visible.
  8. Transfer the Batter: Gently spoon the batter into the pan. Run a knife through the center until any large air pockets are popped.
  9. Bake the Sponge: Bake for 40 minutes. You will know it is done when the aroma of toasted sugar is strong and the top is golden brown and springy.
  10. The Inverted Cool: Immediately flip the pan upside down onto its legs (or over a glass bottle). Let it hang until the pan is completely cool to the touch, at least 1.5 hours.