Ingredients:

  • 1 cup (120g) cake flour
  • 1 1/2 cups (300g) superfine sugar
  • 1/4 teaspoon (1.5g) fine salt
  • 12 large egg whites (approx. 360ml), room temperature
  • 1 1/2 teaspoons (5g) cream of tartar
  • 1 tablespoon (15ml) vanilla bean paste

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. Sift the cake flour, salt, and the first half of the sugar together into a bowl. Sift them a second time to ensure maximum aeration and set aside.
  3. In a clean metal bowl, beat the egg whites and cream of tartar on medium speed until foamy.
  4. Gradually increase to high speed and slowly add the remaining sugar. Continue beating until stiff peaks form (peaks stand straight up without drooping).
  5. Stir in the vanilla bean paste at the very end.
  6. Spoon a third of the flour mixture over the egg whites. Using a rubber spatula, gently fold the flour in using a 'cut and turn' motion. Repeat with the remaining flour mixture until just combined.
  7. Pour the batter into an ungreased 10-inch aluminum tube pan.
  8. Bake for 40 minutes.
  9. Immediately invert the pan and allow the cake to cool upside down for 1 hour before removing from the pan.