Ingredients:
- 1 cup cake flour
- 1½ cups white sugar, divided
- 12 egg whites
- 1½ tsp. vanilla extract
- 1½ tsp. cream of tartar
- ½ tsp. salt
Directions:
- Preheat oven to 375 F. Clean and fully dry a 10-inch tube pan.
- Sift together flour and 3/4 cup sugar; set aside.
- Whip egg whites, along with vanilla, cream of tartar and salt in a large bowl to medium stiff peaks.
- Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks.
- When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Spoon batter into tube pan.
- Bake in preheated oven until the cake springs back when touched, 40 to 45 minutes. Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling.
- When cool, run a knife around the edge of the pan and invert onto a plate.
