Ingredients
- 3/4 cups sugar
- 1/2 cup all-purpose flour
- 7 large egg whites
- 2 teaspoon vanilla extract
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon table salt
Preparation
Step 1
Preheat the oven to 325 degrees F.
1. Mix half the sugar with the flour in a mini food processor for 5 seconds. Set aside.
2. Using a mixer set on medium, beat the egg whites, vanilla, cream of tartar and salt in a large bowl, until foamy.
3. Add the remaining sugar (not the sugar/flour mixture) slowly. Beat just until soft, moist peaks form.
4. Fold in the flour mixture, half at a time, with a rubber spatula until incorporated.
5. Pour the batter into an ungreased loaf pan. Bake 35 to 40 minutes.
6. Invert the loaf so that the handles of the pan rest on the tops of two cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges.
Cool completely and slice with a serrated knife.