CAKE
Preheat oven to 350 degrees.
Add the sugar to a food processor or blender and pulse for about 30 seconds. Add 1 cup of the sugar and the sifted cake flour to a fine-mesh wire sieve, and sift together. Repeat 2 more times. Set aside.
Add the egg whites and warm water to the bowl of a stand mixer or large mixing bowl. Using a whisk attachment, on low speed, whisk together the egg whites and water until foamy. Add the salt, cream of tartar, and vanilla. Beat on medium speed until soft peaks form. Increase the speed to medium-high and sprinkle in the remaining 1/2 cup of sugar, 1 tablespoon at a time. Keep whisking until the egg whites are stiff but not dry. Note: The tip of the egg white peak should stand up straight on its own without falling over and should still look glossy.
Remove the bowl from the mixer and add the sifted flour and sugar, by sprinkling the mixture over the egg whites in six additions, using a spatula to gently but quickly fold in.
Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top with an offset spatula. Run a knife through the batter to release any air bubbles. Bake for 35 to 40 minutes, until the top of the cake is golden brown and springs back when touched.
Invert the cake pan on its legs, or if it doesn’t have legs invert it onto the neck of a glass bottle, and allow it to cool completely, about 1 hour. Carefully run a thin sharp knife around the outside edges of the cake and the inside tube to loosen it from the sides of the pan and invert it, bottom side up, onto a cake plate. Set aside and make the frosting.
SEVEN MINUTE FROSTING
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