3/4 cups sugar
1/2 cup all-purpose flour
7 large egg whites
2 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon table salt
Sour cream, for garnish
Toasted coconut flakes, for garnish
1 orange, cut into segments, for garnish
Preheat the oven to 325 degrees F.Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.
Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf
pan. Bake 35 to 40 minutes. Invert the loaf onto 2 cans so that the handles of the
pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour,
remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.