1-Preheat oven: Preheat oven to 325°F (163°C) and position the oven rack in the lower middle.

2-Pulse granulated sugar: Pulse granulated sugar until fine and powdery. Set aside 1 cup for the egg whites. Combine the remaining sugar with cake flour and salt, pulsing 5-10 times to aerate.

3-Whip egg whites: Whip egg whites with cream of tartar on medium-low speed until foamy (about 1 minute). Increase speed to medium-high and gradually add 1 cup superfine sugar, whipping until soft peaks form (5-6 minutes). Add vanilla extract and mix gently.

4-Sift flour mixture: Sift flour mixture over egg whites in three additions, folding gently after each to maintain airiness.

5-Pour batter: Pour batter into an ungreased 9 or 10-inch tube pan and smooth the surface.

6-Bake: Bake for 40-45 minutes, rotating halfway through. Cake should rise tall and a toothpick inserted should come out clean.

7-Cool cake: Cool cake upside down on a wire rack for about 3 hours to maintain shape.

8-Run a thin knife: Run a thin knife around the edges and tap the pan to release the cake.

9-Dust: Dust with confectioners’ sugar if desired; slice with a serrated knife.

10-Serve: Serve with whipped cream and fresh berries if preferred. Store leftovers in the refrigerator up to 5 days.