Ingredients
The following ingredients have 4 Servings
- 1 cup (130g) cake flour (not self-rising)
- 1 cup (200g), plus 1/2 cup (100 g) sugar
- 1/2 teaspoon salt
- 1 1/2 cups egg whites ((from about 12 large eggs), at room temperature)
- 1 teaspoon cream of tartar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instruction
- Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.)
- In a small bowl, sift together the flour, 1/2 cup sugar, and salt.
- In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.
- Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.
- With a rubber spatula, then fold the flour and sugar mixture into the whites gradually, a small amount at a time.
- Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.
