Ingredients
1 1/2 cups egg whites (about 12 to 14
large eggs)
1 cup plus one tablespoons sifted cake
flour
1 1/2 cup sugar divided
1/4 teaspoons salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3 to 4 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees (after step 1).
1. Separate the eggs before heating the oven (see tips), adding the whites to
a liquid measuring cup until you have 1 1/2 cups. It will take about 12 large
eggs.
2. Sift the flour before measuring. If you do not have a sifter, use a whisk to
fluff the flour before measuring. Add about half the sugar to the flour and
sift again.
3. Beat the egg whites in a large bowl, adding the salt and the cream of tartar
to the whites as soon as they become foamy. Continue beating. As soft
peaks begin to form, add the remaining sugar and extracts. Beat until
peaks form.
4. Using a spatula, gently fold the flour and sugar mixture into the egg white
foam with “over and up” motions. Be sure to scrape the bottom of the bowl
or the flour mixture will sink. Mix only until the flour is moistened. Working
the batter longer tends to drive the air bubbles from the foam and reduces
the cake's volume.
5. Scrape the batter into a ten-inch tube pan in three or four layers. Sprinkle
the cinnamon through a fine sieve onto the batter between layers. Bake
immediately. Bake for 45 minutes or until the cake is done.
6. When the cake is removed from the oven, immediately invert the tube pan
on the counter. Many tube pans have legs for this purpose. If the tube pan
does not have legs, invert the pan over a narrow-necked bottle inserted
into the tube.
