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Sift together the flour and baking powder and set aside.
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For the meringue base of the cake batter, beat egg whites and cream of tarter until foamy.
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Add ½ cup sugar gradually until egg whites are stiff.
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Beat egg yolks and ½ cup sugar until foamy and thickened.
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Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns.
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Slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
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Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched.
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Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.