Ingredients:

  • 1 cup (120g) cake flour, sifted twice
  • 1 ½ cups (300g) granulated sugar
  • ½ teaspoon salt
  • 1 ½ cups (360g) egg whites, from approximately 12 large eggs, at room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 2 tablespoons (30ml) granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Ensure tube pan is completely dry and un-greased.
  2. Sift cake flour, granulated sugar, and salt together twice into a large bowl. This ensures even distribution and lightness.
  3. In a separate, perfectly clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the 2 tablespoons of sugar, beating until stiff, glossy peaks form. Be careful not to overwhip!
  4. Gently fold in vanilla extract and almond extract (if using).
  5. Gradually and gently fold the sifted dry ingredients into the egg white mixture in three additions. Use a rubber spatula and be careful not to deflate the whites.
  6. Pour batter into the un-greased tube pan. Run a knife through the batter to remove any large air pockets.
  7. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  8. Immediately invert the pan onto a wire rack and let the cake cool completely in the pan (at least 1 hour). This is crucial to prevent the cake from collapsing!
  9. Once completely cooled, run a thin knife or offset spatula around the edges of the pan to release the cake. Invert onto a serving plate.