Preparation Steps

• Preheat your oven to 325°F (163°C). Do not grease your 10-inch tube pan.
• Pulse the granulated sugar in a food processor until fine. Sift half of the sugar together with the cake flour and set aside.
• In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
• Gradually add the remaining sugar, about 2 tablespoons at a time, beating until stiff, glossy peaks form. Gently beat in the vanilla extract.
• Sift the flour and sugar mixture over the egg whites in 4 separate additions, gently folding it in with a spatula after each addition until just combined.
• Spoon the batter into the ungreased tube pan and smooth the top. Run a butter knife through the batter to remove any large air pockets.
• Bake for 40 to 45 minutes, or until the top is golden brown and springs back when lightly touched.
• Immediately invert the pan onto a cooling rack or over a bottle and let the cake cool completely before removing it from the pan.