This cloud-like cake gets all its lift from a mountain of whipped egg whites, beaten to glossy, firm peaks and gently folded with sifted cake flour so the batter stays airy instead of deflating. A touch of cream of tartar keeps the whites stable while vanilla and a whisper of almond extract round out the flavor without weighing anything down. Baked low and slow in an ungreased tube pan, it rises tall and springy, then cools upside-down so it holds every bit of that delicate, pillowy structure. The crumb ends up impossibly light, faintly sweet, and perfect on its own or dressed up with fresh berries. It's a naturally easy fit for a dairy free dessert table, since the whole cake is built on whipped whites rather than any butter or cream. Slice it with a serrated knife and a gentle sawing motion to keep those soft, airy layers intact.
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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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