This towering, cloud-like cake gets its structure entirely from whipped egg whites, folded gently with cream of tartar into a glossy, stable meringue. A blend of superfine rice flour and tapioca starch keeps the crumb tender and fine without weighing down all that airy lift, and a touch of vanilla rounds out the sweetness. The ungreased tube pan and upside-down cooling trick are what give this cake its signature height and pillowy texture, slice after slice. It's a naturally light, spongy dessert that fits beautifully into a dairy free spread, whether you're serving it plain, with fresh berries, or under a drizzle of fruit sauce. Simple pantry staples and a little patience with the meringue are really all this one asks of you.
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Position a rack in the lower third of the oven and preheat to 350°F (175°C). Do not grease the tube pan — the batter must cling to the sides to rise properly.
Sift the rice flour, tapioca starch, xanthan gum, 3/4 cup of the superfine sugar, and the salt together through a fine-mesh sieve into a medium bowl. Sift the mixture a second time to ensure it is completely lump-free and aerated, then set aside.
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