Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • 1 tsp (5g) cream of tartar
  • ½ tsp (2.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 12 large egg whites (about 1 ½ cups or 360ml), room temperature
  • ¼ tsp (1g) almond extract (optional)

Instructions:

  1. Prepare the Pan: Ensure the tube pan is clean and dry; do not grease it to allow the cake to rise properly.
  2. Sift Dry Ingredients: In a bowl, sift the flour with ½ cup of sugar, and set aside.
  3. Whip Egg Whites: In a separate bowl, combine the egg whites, cream of tartar, and salt; beat until soft peaks form.
  4. Add Sugar Gradually: Slowly incorporate the remaining 1 cup of sugar into the egg whites, continuing to whip until stiff peaks form (be sure to stop at this stage!).
  5. Add Flavors: Gently fold in the vanilla and almond extract (if using).
  6. Incorporate Flour: Sift the flour mixture over the whipped egg whites, and carefully fold in with a rubber spatula, avoiding deflation.
  7. Transfer to Pan: Pour the batter into the tube pan and smooth the top with the spatula.
  8. Bake: Place in a preheated oven at 350°F (175°C) and bake for 30-35 minutes or until golden and a toothpick comes out clean.
  9. Cool the Cake: Invert the pan onto a cooling rack and allow to cool completely in the pan before removing.
  10. Serve: Once cooled, run a knife around the edges to release cake, then gently remove from the pan.