Recipe yields 1 cake
1 3/4 cups superfine sugar
1/4 tsp salt
1 cup cake flour
12 egg whites (I used a carton of egg whites because I didn't want 12 egg yolks to go to waste)
1/3 cup warm water
1 tsp vanilla extract
1 1/2/ tsp cream of tartar
Preheat the oven to 350F degrees. Sift together the flour, salt and 3/4 cup plus 2 tbsp of the sugar and set aside.
In a large bowl, add your egg whites, water, vanilla extract and cream of tartar. Use a balloon whisk to combine ingredients until they begin to foam.
Switch to a hand mixer and beat the egg whites while sifting in the remaining sugar. Continue to beat until medium peaks form.
Sift in 1/3 of the flour mixture and use a spatular to fold the mixture into the egg whites. Continue the folding process until all flour is incorporated.
Prepare a bundt pan with non-stick cooking spray or butter and flour. Pour in the batter and place the cake in the oven. Bake for 35 minutes or until a cake tester comes out clean. The top of the cake should be golden brown.
Remove from the oven and invert on a cooling rack. Let the cake cool for 30 minutes upside down before removing it from the pan.
Slice the cake and serve it alongside some fresh berries and homemade whipped cream. A light and delicious treat, perfect for a warm summer evening.