Description
A classic light and airy cake made from whipped egg whites, sugar, and cake flour, baking up tall and pillowy soft with a delicate sweetness, perfect plain or topped with berries and whipped cream.
Ingredients
- 1 3/4 cups (350g) granulated sugar
- 1 cup + 2 tablespoons (133g) cake flour, spooned and leveled
- 1/4 tsp salt
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp pure vanilla extract
- Confectioners’ sugar, whipped cream, and berries, optional for serving
Instructions
- Preheat the oven to 350°F (175°C). Do not grease the tube pan.
- Pulse half the granulated sugar with the cake flour and salt in a food processor until finely combined, then set aside.
- In a large bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Gradually add the remaining granulated sugar, beating until stiff, glossy peaks form.
- Beat in the vanilla extract until just combined.
- Sift the flour mixture over the egg whites in batches, gently folding after each addition until no streaks remain.
- Pour the batter into an ungreased tube pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, until the top is golden and springs back when lightly touched.
- Immediately invert the pan and let the cake cool completely upside down before removing.
Notes
- Use a food processor to break down the sugar finer for a more tender crumb.
- Cool the cake completely upside down to prevent it from collapsing.
- Prep Time: 25 minutes
- Cook Time: 38 minutes