- 3/4 cup – 1 cup (98g-130g) cake flour OR all purpose flour*
- 1 3/4 cups (362g) sugar, divided
- 1/4 tsp salt
- 1 1/2 cups egg whites, room temperature (about 10–12 large egg whites)*
- 1 1/2 tsp cream of tarter
- 1 1/2 tsp vanilla extract
1. Preheat oven to 375°F and have an ungreased tube pan.
2. Combine half of the sugar, flour and salt and sift them together 5 times. Set aside.
3. Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
4. Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
5. Increase to medium-high speed and whip until it reaches stiff peaks.
6. Using a rubber spatula, gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture again as you add it to the egg whites. Repeat until all the flour mixture has been added.
7. Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. I like to run it around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked.
8. Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
9. Immediately after removing from the oven, turn the cake upside down to cool. Your tube pan should have little feet to rest on white it cools. Allow it to cool for about an 1 hour.
10. Once cooled, turn it right side up and run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
11. Slice the cake with a serrated knife and use a careful sawing motion so that you don’t smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days.