Step 1

Separate 12 large or 10 extra large eggs and place whites in the bowl of a stand mixer or large mixing bowl. Or use 1 1/2 cups liquid egg whites.

Step 2

Let egg whites stand at room temp. for 30 minutes.

Step 3

Preheat oven to 350 degrees F.

Step 4

In a separate bowl, carefully whisk together cake flour and powdered sugar. Set aside.

Step 5

Add cream of tartar, salt and vanilla to egg whites.

Step 6

With a whisk attachment, beat egg white mixture on high for 4 minutes or until stiff peaks form.

Step 7

Gradually add granulated sugar and combine.

Step 8

Switch to paddle attachment with mixer on lowest speed (or use a spatula by hand) and in 1/2 cup increments, add flour/powdered sugar mixture to egg white mixture.

Step 9

Put batter in a prepared 12-cup bundt pan. (See notes.)

Step 10

Bake for 25-30 minutes. Do not overbake. Cake is light golden brown when done.

Step 11

Remove from oven and cool in bundt pan for 10 minutes.

Step 12

Invert onto a cake plate.

Step 13

If desired, garnish with a dusting of powdered sugar, fresh fruit, and fresh mint.