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1
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first, sift your flour and 1 cup of the sugar and 1/4 tsp salt together, set aside
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2
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Next, separate 12 egg whites and place in your mixing bowl
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3
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on low speed, mix until eggs start to get bubbly or frothy looking.
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4
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next, while mixer is still mixing, add the rest of the sugar (3/4 cup) and add your cream of tarter. At this point increase speed to medium and continue mixing until a soft but stiff peak is obtained (anywhere from 3-6 minutes).
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5
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To to egg white mixture, now add your vanilla and continue to beat in on medium until combines.
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6
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Now take your reserved mixture of flour and sugar and using 3 to 4 additions, gently sift in equal portions of ingredient, then fold in with a large spatula. Be careful not to deflate the egg white mixture by only folding in 3-4 times per each addition
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7
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Once batter is complete, using a spatula, gently transfer batter into a non-greased tube pan with removable bottom. If you do not have a removeable bottom tube pan, its fine to use a regular bundt pan instead.
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8
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Place your cake into a preheated 325 degree oven, on the middle rack for approximately 40-45 minutes, or until slightly golden top and looks a little dry. You may also test using the toothpick method. When it comes out dry, cake is done.
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9
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To cool cake, place upside down on baking sheet. This is done to ensure the cake will not deflate while it is cooling.
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10
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Allow the cake to completely cool (2-3 hours) before cutting away from edges with a knife.
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11
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Cut and enjoy with your favorite fruit toppings and whipped cream!
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