1 cup cake flour (113 grams)
1 ⅔ cup granulated sugar (333 grams)
1 ¾ cup egg whites (from about 13 eggs)
½ teaspoon salt
1 teaspoon cream of tartar
½ teaspoon vanilla
Strawberries and whipped cream for serving , optional


1.Preheat oven to 300°F.
2.Sift the flour 3 times, then add ⅔ cup of the sugar and sift 1 more time.
3.Beat the eggs until frothy. Add the salt and cream of tartar and beat till they just begin to form soft peaks. Add the remaining sugar 2 tablespoons at a time and beat until they hold soft peaks. Beat in the vanilla.
4.Sift the flour mixture over the whipped egg whites in 4 additions, folding in each addition by hand until just incorporated.
5.Spoon into an ungreased 10 x 4 inch tube pan. Rap on a hard surface a few times to release any bubbles. Bake until spongy to the touch and a toothpick inserted into the center comes out clean, about 1 ¼ hours.
6.If the pan has feet, invert it onto a flat surface. Otherwise, invert over the neck of a bottle. Let cool 2 hours. Use a thin knife to cut around the edges and release the cake.
7.Note: The cake can be made one day ahead. Store in the pan uncovered at room temperature.

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