With an electric mixer and whisk attachment, meat together egg whites, cream and tartar, salt and vanilla until soft peaks begin to form.
Fold in the flour and sugar mixture gently, being careful not to deflate the egg whites.
Gently spoon the cake batter into an ungreased 10 inch tube pan. Bake for 35 to 40 minutes until golden brown on top.
Turn the pan upside down to allow to cool completely.
When ready to serve, run a knife around the edge of the pan to release the cake. Dust with powdered sugar and top with fresh berries.
1. Be sure to use an ungreased pan for this cake. The cake batter needs to be able to stick to the edges of the pan while it bakes. Otherwise, the cake will fall. 2. When mixing the batter, use soft peaks for the egg whites. Do not beat them until stiff peaks form.
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