Ingredients
Method
- Adjust the oven rack to the lower-middle position and preheat the oven to 325°F (163°C).
- Pulse the sugar in a food processor or blender until fine and powdery. Set aside 1 cup of the sugar for later use. Add the cake flour and salt to the remaining sugar in the processor and pulse 5 to 10 times until the mixture is light and aerated.
- Whip the egg whites and cream of tartar in a large bowl on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high, gradually add the reserved cup of sugar, and whip for 5 to 6 minutes until soft peaks form. Beat in the vanilla extract until just incorporated.
- Sift the flour mixture into the egg whites in three additions using a fine-mesh strainer, gently folding with a rubber spatula after each addition. Pour the batter into an ungreased 9- or 10-inch tube pan and shimmy the pan on the counter to level the surface.
- Bake the cake for 40 to 45 minutes, rotating the pan halfway through, until a toothpick inserted comes out clean. Cool the cake completely upside-down on a wire rack for about 3 hours. Run a thin knife around the edges and tap the pan on the counter to release the cake.
- Dust with confectioners' sugar if desired. Slice the cake with a sharp serrated knife and serve with whipped cream and fresh berries.
- Store leftovers in the refrigerator for up to 5 days.
Notes
Egg White Temperature: I have found that using room temperature egg whites is the secret to getting that incredible volume.
The Pan: It is absolutely vital to use an ungreased tube pan for