Ingredients:

• 1 cup cake flour
• 1 1/2 cups granulated sugar, divided
• 14 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt

Directions

• Preheat your oven to 375°F and thoroughly dry a 10-inch tube pan or bundt pan
• Sift together the cake flour and 3/4 cup of sugar, then set it aside
• In a large bowl, whip the egg whites with the vanilla extract, cream of tartar, and salt until they reach medium stiff peaks. Gradually add the remaining 3/4 cup of sugar while continuing to whip until you achieve stiff peaks. Once the egg white mixture has reached its full volume, gently fold in the sifted dry ingredients in three portions. Be careful not to overmix. Pour the batter into the prepared tube pan
• Bake in the preheated oven for 40 to 45 minutes, or until the cake springs back when touched
• To cool the cake, invert the tube pan over the neck of a bottle to prevent it from collapsing. After it cools, use a knife to run along the edge of the pan and then invert it onto a plate

Thank you for visiting the blog! This space remains ad-free thanks to your support of my commissionable links. If you’re looking for new kitchen tools, here are my must-have kitchen essentials: https://sarahbowmar.com/2021/10/kitchen-essentials/