May 13, 2010
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
This next part is the tricky, yet very important part, as I learned while attempting this cake the first time.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, vanilla extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks (this can take several minutes, but happens quickly), sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
If you have an extra ten minutes, I'd encourage you to watch this clip from Food Network's Good Eats show - this is especially helpful for novices in explaining why beating the eggs the right way is so important.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.