1-Step 1: Preheat and Prepare Preheat the oven to 325°F (163°C) and position the oven rack in the lower middle for even baking. This step is crucial as it helps the cake rise without burning the top.

2-Step 2: Process the Sugar Pulse the granulated sugar in a food processor or blender until it’s superfine. Remove 1 cup of this superfine sugar for later use with the egg whites, and keep the rest in the processor for mixing with other dry ingredients.

3-Step 3: Mix Dry Ingredients Add the cake flour and salt to the remaining sugar in the processor, then pulse 5-10 times to aerate and combine them well. This ensures a smooth texture in the final cake.

4-Step 4: Whip the Egg Whites Whip the 12 large egg whites and cream of tartar on medium-low speed until foamy, which takes about a minute. For details on sugar’s role in recipes, see Granulated Sugar Nutrition Facts to understand its impact.

5-Step 5: Add Sugar and Whip Further Gradually add the reserved 1 cup superfine sugar while increasing the mixer speed to medium-high, whipping until soft peaks form, about 5-6 minutes. Then, mix in the vanilla extract until just combined.

6-Step 6: Fold in Flour Sift the flour mixture over the egg whites in three additions, gently folding each time to keep the volume intact and avoid deflating the batter.

7-Step 7: Bake the Cake Pour the batter into an ungreased 9- or 10-inch tube pan and smooth the surface. Bake for 40-45 minutes, rotating the pan halfway through for even cooking.

8-Step 8: Cool and Serve Invert the pan onto a wire rack to cool completely, which takes about 3 hours. Once cool, run a thin knife around the edges to loosen the cake, tap the pan to release it, and dust with confectioners’ sugar if desired. Slice with a serrated knife for clean cuts. Preparation time includes prep: 25 minutes, cook: 40 minutes, cool: approximately 3 hours, total time: around 4 hours, and it serves 10-12 people.