Ingredients

Use a 10 inch (25 cm) tube pan (angel food cake pan)

11 Large room temperature egg whites

½ tsp Cream of tartar

315 g (1¼ cup) White sugar

130 g (1 cup) Cake flour

¼ tsp Salt

2 tsp Vanilla extract / almond extract

Method

In a clean glass or metal bowl, beat the egg whites with the cream of tartar.

When the eggs start foaming, add the salt, vanilla extract. Then, add the sugar slowly, 1 tbsp at a time.

Keep whisking the mixture until glossy, medium-firm peaks form.

Gently fold the flour into the whipped egg whites. Take care not to deflate the mixture.

Pour the cake batter into an un-greased tube pan (angel food cake pan), lined with parchment paper.

Bake the cake in a pre-heated oven at 180 °C (350 °F) for around 35 - 40 minutes.

After taking the cake out of the oven, invert the cake pan and allow it to cool upside down. See the video for details of the technique.

Unmold the cake, and serve.