Ingredients:

  • 1.5 cups (180g) cake flour, sifted
  • 1.5 cups (300g) superfine sugar, divided
  • 1 tsp (4g) cream of tartar
  • 12 large (400g) egg whites, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) fresh lemon zest

Instructions:

  1. Sift the cake flour and 1/2 cup of sugar together three times to incorporate air and remove dense pockets.
  2. In an impeccably clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining sugar, increasing speed to high until stiff, glossy peaks form.
  3. Gently fold in the vanilla and lemon zest. Using a wide, sweeping motion, fold in the flour mixture one-third at a time until no dry streaks remain.
  4. Pour the batter into an un-greased 10-inch tube pan.