This beautiful, light sponge cake works well in a fancy mold, and it accompanies berries, preserves, or chocolate sauce wonderfully. Unlike the similar Genoise Butter Cake, this one uses no butter.
1 hour, 30 minutes
1⁄4 tCream of Tartar
1 1⁄2 cPowdered Sugar
2 ozBoiling Water
1 1⁄2 tVanilla extract
1 cCake Flour
Butter a 10-inch fancy bundt pan and dust the inside with powdered sugar, then tap out any excess.
Preheat the oven to 300ºF (150ºC.)
In the bowl of a stand mixer, whip the egg whites with the salt and cream of tartar until they hold stiff peaks.
In a separate bowl, stir together the egg yolks with the sugar. Whip the yolks on high speed until thick and lightened in color. With the mixer running on high speed, dribble in the very hot water, a few teaspoons at a time, then add the vanilla. Continue whipping until the mixture has rethickened and resembles soft pudding, holding its shape when you lift the whip.
Put the cake flour in a mesh strainer or sifter, and sprinkle the flour over the yolks, folding it into the yolks gradually as you sift.
Fold in one-third of the beaten egg whites until fully incorporated. Then fold in the remaining egg whites.
Scrape the batter into the prepared pan and bake for 1 hour, until a toothpick inserted into the center comes out clean, with perhaps just a few crumbs attached.
Turn out immediately and cool on a wire rack. Dust with powdered sugar. Do not cut until it is completely cool.
I made this for Annette's Genoese Birthday, 2015, and many times since!
If this gets old (unlikely!) it gets dry. You can make it a Tipsy Cake by moistening it with brandy, rum, or a cordial.