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Ingredients
10-12 egg whites 1 1/2 cups
1 3/4 cup sugar
1 cupcake flour
1/4 tsp salt
1 tsp vanilla
1 1/2 tsp cream of tartar
Instructions
Preheat oven to 350.
In the bowl of a stand mixer fitted with the paddle attachment, beat your egg whites until stiff peaks form.
Meanwhile sift together your sugar, flour, and salt at least 5 times to get it nice and light.
Once egg whites have reached stiff peaks add in your vanilla and cream of tartar and beat about 1 more minute.
Pour into ungreased tube pan and bake in the oven for 35-40 minutes until golden and top springs back.
Remove from oven and invert the cake and cool upside down with cake still in the pan.
Once cooled, use a knife around the edges of the pan to loosen cake and place it on a serving tray.
Top with desired toppings.
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