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1
preheat oven to 160 Celsius.
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2
in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside.
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3
beat egg whites until just frothy, then add cream of tartar and salt.
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4
beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions.
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5
once all the sugar has been added, beat egg whites to soft peaks.
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6
once you have soft peaks, add the vanilla and beat for a few seconds.
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7
fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition.
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8
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.
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9
cook for 40 - 50 minutes, until the top springs back when lightly pressed.
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10
remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely.
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11
to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake.
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12
place upside down on a plate and use the knife to remove rest of tin.
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13
decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.
