Preheat oven to 325°. Place a footed tube pan (this is not optional, this is not a bundt pan despite looking similar to one, it will have a center piece with the “tube” that will not be attached to the sides and small metal “feet” attached to the sides that rise above the tube) on the counter where it will be handy. DO NOT GREASE OR FLOUR THE PAN.

In a glass or metal bowl or in the glass or metal bowl of a stand mixer, beat the egg whites and cream of tartar until stiff peaks form using a whisk or the whisk attachment of a mixer.

Meanwhile, in a second large bowl, beat together all of the remaining ingredients (including the egg yolks!) until smooth. You can do this by hand using a whisk or with a stand or hand mixer.

Fold in the egg whites to the egg yolk batter using a metal spoon.

Immediately scrape into the ungreased tube pan and bake for 60 minutes or until it’s slightly gold and a tooth pick or thin knife inserted into the center of the cake comes out clean.

Immediately flip the pan and allow it to rest on its “feet”. I like to do this over a platter or a sheet of parchment paper on the counter. It is rare but occasionally gravity will pull the cake out of the pan when it is cool and you don’t want to lose the cake!

Cool the cake completely upside down. You will know it is cool because the tube inside will feel cold to the touch. This takes at least an hour so plan accordingly.

Run a thin knife around the outer edge of the pan and around the tube, if needed, and gently press the bottom of the pan to release the cake.

Use a serrated knife to cut into slices and serve.

This cake is best the day it is made but you can keep leftovers at room temperature for 1-2 days in an airtight container