Follow these steps for perfect results
egg whites
fresh
sugar
flour
all-purpose
cream of tartar
vanilla
Preheat oven to 350°F (175°C).
In a large bowl, beat egg whites until stiff peaks form.
Gradually sift in sugar while continuing to beat until well combined.
In a separate bowl, sift together flour and cream of tartar 5 times.
Gently fold the flour mixture into the egg white mixture.
Add vanilla extract.
Stir as little as possible to avoid deflating the egg whites.
Pour batter into an ungreased tube pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Invert the pan immediately after removing from the oven and let cool completely before removing the cake.
Expert advice for the best results
Use very fresh egg whites for the best volume.
Do not grease the tube pan; the cake needs to cling to the sides to rise properly.
Cool the cake completely inverted to prevent it from collapsing.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Dust with powdered sugar and garnish with berries.
Serve with fresh berries and whipped cream.
Drizzle with chocolate sauce.
Enhances the sweetness.
Discover the story behind this recipe
Classic American dessert.
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