All-purpose flour
Icing sugar
Kosher salt
Sugar
Egg whites, at room temperature
Cream of tartar
Vanilla extract
Preheat the oven to 350°F (180°C).
In a large bow, mix the sifted flour with the icing sugar, salt, and ½ a cup (125 ml) of white granulated sugar.
In another bowl, using a hand mixer at low speed, beat the egg whites with the cream of tartar and vanilla for 1 minute or until soft peaks form. Gradually incorporate the remaining white granulated sugar and whisk at medium speed for 5 minutes or until stiff but still somewhat soft peaks form.
Gradually incorporate the dry ingredients to the egg white preparation by gently folding the mix using a spatula.
Pour the preparation into an ungreased bundt pan or into 8 small ungreased bundt pans.
Bake the 8 mini cakes in the oven for 20 minutes or the large cake for 35 minutes, until the top is slightly golden and a toothpick inserted in the middle comes out clean.
Immediately place the pan upside down on a wire rack. Let cool at room temperature for 1 hour. Finally, slide a knife blade around the edge of the cake and unmold carefully.
