READY IN: 1hr 5mins
SERVES: 8-12




  • preheat oven to 160 Celsius.
  • in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside.
  • beat egg whites until just frothy, then add cream of tartar and salt.
  • beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions.
  • once all the sugar has been added, beat egg whites to soft peaks.
  • once you have soft peaks, add the vanilla and beat for a few seconds.
  • fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition.
  • spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles.
  • cook for 40 - 50 minutes, until the top springs back when lightly pressed.
  • remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely.
  • to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake.
  • place upside down on a plate and use the knife to remove rest of tin.
  • decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.