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1
Place fresh cold egg whites in the bowl of a heavy-duty mixer.
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2
Set aside until they reach 60 degrees, slightly below room temperature.
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3
Pour flour, powdered sugar, salt and cream of tartar into a triple sifter.
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4
Sift onto a sheet of waxed paper; set aside.
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5
Adjust rack in lower third of oven.
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6
Preheat oven to 350 degrees.
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7
Beat egg whites, preferably with a whisk attachment, until frothy.
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8
Add cream of tartar and whisk on medium speed until soft peaks form.
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9
Gradually add granulated sugar, whisking until the whites form soft, droopy white peaks.
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10
Add vanilla and lemon zest in the final moments of beating.
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11
Sprinkle a quarter of the flour mixture over the whites.
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12
Using a rubber spatula, fold it into the whites.
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13
Repeat with the remaining flour mixture, folding in a quarter of the mixture at a time.
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14
Gently pour the batter into an ungreased 10-inch tube pan.
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15
Bake 40 to 45 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake.
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16
Invert the cake (in its pan) onto the neck of a bottle or funnel.
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17
Let cool completely before removing from pan.
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18
To remove, slip the tip of a small metal spatula between the cake and the pan.
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19
Slowly work tip around the perimeter to release any cake sticking to the top of the pan.
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20
Tilt pan on its side and gently tap it against a counter to loosen the cake.
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21
Rotate pan, tapping as you turn, until the cake appears free.
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22
Cover with a rack, invert and tap pan firmly to release the cake.
