- 12
- 20 mins
- 55 mins
Ingredients
- 1 cup cake flour (not self-rising)
- 1 1⁄4 cups granulated sugar
- 1⁄4 tsp. salt
- 10 large egg whites (1 1⁄3 to 1 1⁄2 cups), at room temperature
- 1 tsp. cream of tartar
- 2 tsp. vanilla extract
Preparation
Step 1
1. Adjust oven rack to lowest position; heat oven to 350°F. You’ll need a 10-in. tube pan with removable bottom. Line bottom with nonstick foil, cutting to fit around the tube; place back into pan.
2. Whisk together cake flour, 1⁄4 cup sugar and the salt; transfer mixture to a sieve set over a small bowl.
3. In large bowl, beat the egg whites with electric mixer on medium speed 2 minutes until frothy and well blended. Add the cream of tartar; increase speed to medium-high and beat until soft peaks start to form, about 3 minutes. While still beating, add the remaining 1 cup sugar in a slow stream; continue to beat until whites are very thick and hold firm peaks when beaters are lifted, about 3 minutes. Beat in the vanilla.
4. Transfer mixture to a large, wide bowl. Sift 1⁄3 of the flour mixture over whites; fold in with a rubber spatula. Repeat twice with the remaining flour, folding in until incorporated. Scrape batter into pan and spread evenly. Run a knife through the batter to remove any air pockets.
5. Bake 35 minutes, or until top of cake springs back when pressed with fingertip or a skewer inserted into cake comes out clean. Immediately invert the pan onto a wire rack. Cool completely, upside down.
6. To loosen cake, run a knife around all sides of pan. Lift cake out of pan by tube. Loosen cake from bottom; invert to unmold.