This towering cake rises entirely on whipped egg whites, folded with sifted cake flour and a touch of cream of tartar for structure and shine. Superfine sugar dissolves right into the whites as they whip up into firm, glossy peaks, giving the crumb its signature light, spongy texture. A double hit of vanilla and almond extract adds warmth and depth without weighing anything down. Baked in an ungreased tube pan and cooled upside down, it turns out impossibly tall, pale gold, and pillowy-soft in every slice. It's an easy one to keep on hand for an added salt kitchen, since the whole structure comes from whipped whites and sugar rather than anything you'd need to second-guess. Serve it plain or with fresh berries for a dessert that feels light but still special.
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Position a rack in the lower third of the oven and preheat to 325°F (165°C). Do not grease the tube pan — the batter must cling to the sides to rise properly.
Sift the cake flour, 3/4 cup of the superfine sugar, and the salt together through a fine-mesh sieve into a bowl. Sift the mixture a second time and set aside.
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