Ingredients
Equipment
Method
Step 1: Prep the Oven and Ingredients
- I preheat my oven to 350°F (175°C) and let the egg whites come to room temperature. This helps them whip up perfectly fluffy.
Step 2: Sift the Dry Ingredients
- I sift the cake flour with ¾ cup of sugar three times. This makes the cake extra light.
Step 3: Whip the Egg Whites
- In a large bowl, I beat the egg whites with cream of tartar and salt on medium speed until soft peaks form. Then I gradually add the remaining ¾ cup sugar. I beat until stiff, glossy peaks form but stop before they get dry.
Step 4: Fold the Flour In
- I gently fold in the flour mixture in small batches using a rubber spatula. I make sure not to deflate the airy whites.
Step 5: Bake
- I spoon the batter into an ungreased tube pan and smooth the top. I bake it for 35 minutes or until the top springs back when touched.
Step 6: Cool Upside Down
- Once it’s out of the oven, I invert the pan over a bottle or funnel and let it cool completely. This keeps the cake tall and fluffy.
Step 7: Make the Frosting
- While the cake cools, I beat the cream, powdered sugar, and vanilla until stiff peaks form.
Step 8: Frost and Serve
- After I run a knife around the pan to release the cake, I frost it using an offset spatula. I keep the layers fluffy and rustic—it doesn’t need to be perfect to look beautiful.
Notes
Make sure not to grease the pan—this cake needs to cling to the sides to rise properly. Also, never open the oven too early while it bakes. It’s delicate, and a sudden drop in heat can deflate it.