Ingredients:

1). One cup of Superfine Sugar.

2). One cup and two tablespoons of cake flour.

3). One Quarter teaspoon of salt.

4). Twelve large eggs whites, at room temperature.

5). One and one half teaspoons of cream or tartar.

6). One and one half teaspoons of pure vanilla extract.

Instructions:

1). Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).

2). In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.

3). In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat just until incorporated.

4). In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.

5). Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours.

6). Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake.

7). Store leftovers in the refrigerator for up to 5 days.