Skill required: Very confident baker
1 Cup All-Purpose Flour
1-1/2 Cups Granulated Sugar
12 large Egg Whites
1 teaspoon Cream of Tartar
1/4 teaspoon Salt
2 teaspoons Vanilla
1. Use an ungreased 10" tube pan with a removable bottom.
2. Preheat oven at 350°. Position rack in lower third of oven.
3. In a separate bowl, sift together flour and half the sugar.
4. Gently stir them together and put them aside for later use.
5. Place the other half of the sugar next to the mixer for use when you whip up the egg whites.
6. Make sure the egg whites have no pieces of yolk in them and that the bowl and whisk are scrupulously clean. In the large bowl of the mixer, using the whisk, beat the egg whites for a short time until they are broken up and frothy.
7. Add cream of tartar and salt and continue beating at medium speed until the whites form very soft peaks with the tops of the peaks bending over as you lift up the whisk.
8. Continue beating at the same medium speed, while adding a couple of tablespoons of sugar at a time, letting the mixture beat for a half minute or so between each addition.
9. After all the sugar is added, continue beating until the mixture forms moist, billowy peaks when you lift out the whisk. The tips of the peaks will either stand up straight or bend over just a very little bit. Either way is good. The main thing is to have moist peaks and not over-beaten dry ones.
10.Add vanilla and beat for a few seconds, until it is incorporated.
11.Remove the bowl and, using a sifter above the bowl, sift in about one third of the flour-sugar mixture and gently fold it in, using a large rubber spatula, a large whisk or your hand. Repeat this procedure twice more with the remaining flour-sugar mixture.
12.Pour batter into the ungreased pan, smooth out the top, run a sharp knife circularly through the batter a couple of times to remove any air bubbles, re-smooth the top and gently tap the pan or gently drop it on the counter a couple of times.
13.Bake for 40-45 minutes until the top is browned, a cake tester or toothpick comes out clean and the top feels springy to the touch. DO NOT OVERBAKE. Check often towards the end of the bake and remove immediately when it is done.
14.If the pan has a higher center or if it has feet, invert it immediately upon removal from the oven. If the pan has neither of the above but is completely level on top, invert it on the neck of a sturdy bottle or large funnel. Allow the cake to cool completely for a couple of hours before turning it right side up. Gently remove the cake from the pan by loosening the cake from the sides and the central core with a thin, sharp knife. Do the same with the bottom.
When serving the cake, use a serrated knife to cut it.
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