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Directions:
Let the egg whites rest at room temperature for 30 minutes before using. Sift powder sugar and flour together at least 2 times. Either in a stand mixer, or by hand, add the egg whites and the crème of tartar and vanilla and whip on high speed (or very quickly) until you have soft peaks. Gradually add the granulated sugar about 3 Tbsp. At a time, keep beating until you end of with stiff peaks, but not dry. Sift about 1/3 of flour mixture over the egg whites, gently fold in, always moving in the same motion, so you don’t break the egg whites — Repeat again, two more times until completely folder in — but DON’T overwork it. IF you are not using a non-stick bundt pan, you will want to spray with non- stick spray — pour the mixture into the pan. Bake on lowest rack of oven 350 degrees for approximately 45 minutes, or until the top springs back when lightly touched or a toothpick comes back clean. Once out of the oven, immediately flip the pan over on a rack above a cookie sheet. Let it cool — to room temperature, flip it back over, loosen the sides of the cake onto the rack let cool completely.
Makes 12 servings, 160 calories, 0 saturated fat, 0 cholesterol
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