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.

A). Making Sugar From Sugar Cane.

1). Sugar Cane Seeds.

      Plant Name; Saccharum Officinarum

2). Grow Plants.

      Sugar cane does well in most soil types as long as they are well-drained. It prefers deep soil that crumbles easily, with a pH between 6.0 and 6.5. The plant rapidly saps the nutrients from the ground so plant it in soil that is rich in organic matter or amend the soil with compost.

      Sow seeds directly in the garden two weeks after the last frost and the soil temperature has reached at least 60 degrees F. Plant seeds 1 to 1.5 inches deep, spacing them 8 to 12 inches apart and in rows 36 to 42 inches apart. To ensure wind pollination, plant sugar cane in blocks of at least 3 rows in each direction. Keep the soil evenly moist. The seeds take about 10 days to germinate. Thin seedlings 8 to 12 inches apart.

      When grown as a food crop, sugar cane is a heavy feeder and should be given a high-nitrogen fertilizer once a week during its peak growing time in the summer.

       Harvesting is best done in the fall before the first frost

3). Cut the stalks close to the ground.

      Clean to remove any impurities, such as dirt and leaves.

      Crush stalks with crusher to press juice out, The juice contains around 70-75% water and 15-20% sucrose, along with other plant extracts.

      The extracted juice goes through a process called clarification, in which impurities and suspended solids are removed. This is typically achieved by heating the juice and adding lime, which helps precipitate impurities.

       The clarified juice is then boiled in large vessels called evaporators. This process involves the removal of water by evaporating it, resulting in the concentration of sucrose.

        Once the juice reaches a specific concentration, it is transferred to vacuum pans. Under controlled conditions, the sucrose crystals begin to form and grow through a process called crystallization.

         After crystallization, the mixture of sugar crystals and molasses is separated using centrifugation. The centrifuge spins rapidly, separating the sugar crystals from the molasses, which is a dark, thick liquid.

         The separated sugar crystals are dried to remove any remaining moisture.

B). Making flour from Wheat.

1). White Wheat Seeds.

      Plant Name; Triticum Aestivum

2). Grow Plants.

      Wheat does well in well-drained loamy soil; poor drainage can lead to problems from excessive moisture.

      plant roughly 25 plants per square foot, Plant seeds 1 inch deep for spring wheat and 2 inches deep for winter wheat.

      Wheat doesn't need a lot of water and most farmers who grow large amounts of wheat rely on rainfall for its water needs.

       Wheat is ready to harvest when the kernels are crunchy and hard.

3). Grind Kernels in a wheat grinder.