Ingredients
Units Scale
- 1 cup sifted cake flour
- 3/4 cup granulated sugar (for flour mixture)
- 1/2 cup granulated sugar (for meringue)
- 1 -1/4 cups egg whites (8-10 large egg whites)
- teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 300°F. Do not grease your 10-inch tube pan.
- Sift flour and sugar: Measure cake flour into a sifter, then sift it once. Measure out exactly 1 cup of the sifted flour. Add 3/4 cup sugar to the measured flour and sift the mixture together 4 times onto a piece of waxed paper. Set aside.
- Beat egg whites: In a large bowl, beat egg whites with a hand mixer or whisk until foamy, about 2 minutes. Add cream of tartar and salt, then continue beating until the mixture stands in soft peaks.
- Make the meringue: Add the 1/2 cup sugar for the meringue 2 tablespoons at a time, beating well after each addition until the sugar dissolves completely. Continue beating until the meringue forms stiff, glossy peaks. Add vanilla extract and beat briefly to incorporate.
- Fold in flour: Sift about 1/4 of the flour-sugar mixture over the meringue. Fold in gently with a rubber spatula using a down-across-up-and-over motion until just blended. Repeat with remaining flour-sugar mixture in 3 more additions, folding until no streaks remain.
- Fill the pan: Pour batter into the ungreased 10-inch tube pan. Smooth the top gently and tap the pan on the counter 2-3 times to release large air bubbles.
- Bake the cake: Bake in the preheated oven for 1 hour and 10 minutes, or until the top springs back when lightly pressed with your fingertip.
- Cool inverted: Immediately invert the pan and hang it upside down to cool completely, about 1 1/2 hours. If your pan has feet, rest it on those. If not, invert the center tube onto the neck of a wine bottle.
- Unmold and serve: When completely cool, run a thin knife around the sides and center tube to loosen the cake. Remove from pan, slice with a serrated knife, and serve.